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A VIEW 

OF THE 

CULTIVATION 

or 

AND THE 

Management of Orchards and Cider; 

WITH 

ACCURATE DESCRIPTIONS OF THE MOST ESTIMABLE VARIETIES OP 

JS^^TIVE A^''D FOKEIGJV 

APPLES, PEARS, PEACHES, PLUMS, 
AND CHERRIES, 

CULTIVATED IX THE MIDDLE STATES OF AMERICA: 
ILLUSTRATED BY 

Cuts of two hundred kinds of Fruits of the natural size; 

INTENDED TO EXPLAIN 

Some of the errors which exist relative to the origin, popular 
tiames, and character of many of our fruits; to identify them by 
accurate descriptions of their properties, and correct delineations 
of the full size and natural formation of each variety ; and to ex- 
hibit a system of practice adapted to our climate, iu the 

SUCCESSIVE STAGES OF 
A NURSERY, ORCHARD, AND CIDER ESTABLISHMENT. 



BY WILLIAM COXE, Es(i., 

Of Burlington, New Jersey. 



PHILADELPHIA: 
PUBIISHED BY M. CABEY AND SON. 

JVov. 1,1817. 



D. Allinson, Prfoter. 



V-^x 



SL 



u <J 



COPY ^ 



DISTRICT OF PENNSYLVANIA, TO WTT: 

^^>-./-.y^^ JBe it Remembered, That on the twenty -second day of Octo- 
S , T ^ ^^^' ^^ ^^^ forty-second year of the independence of the Uni- 
S. S tedStatesofAmerica.A.D. 1817, M.CAREY y SON, of the 

^y^^^^S^ said District, have deposited in this office the title of a Book, 
tlie right whereof they claim as Proprietors, in the words following, to 

" *3 View of the Cultivation of Fruit Trees, and the Man- 
agement of Orchards and Cider; with accurate descriptions of 
the most estimable varieties of native and foreign ^Apples, Pears, 
Peaches, Plums, and Cherries, cultivated in the middle states of 
America: illustrated by Cuts of two hundred kinds of Fruits of 
the natural size; intended to explain some of the errors which 
exist relative to the origin, popular names, and character of many 
of our fruits; to identify them by accurate descriptions of their 
properties, and correct delineations of the full size and natiiral 
formation of each variety; and to exhibit a system of practice 
adapted to our climate, in the successive stages of a JWrsery, 
Orchard, and Cider Establishment. By fVilliam Coxe, Esq., of 
Burlington, J^eiv Jersey.''^ 

In conformity to the Act of the Congress of the United States, intituled 
" An act for the encouragement of Learning, by securing the copies of 
Maps, Charts, and Books, to the authors and proprietors of such copies, 
during the times therein mentioned." And also to the Act entitled, "An Act 
supplementary to an Act, entitled " An Act for the Encouragement of 
Learning, by securing the copies of Maps, Charts, and Books, to the au- 
thors and proprietors of such copies, during the times therein mentioned, 
and extending the benefits thereof to the arts of designing, engraving, and 
etching historical and other Prints." 

D. CALDWELL, 
By transfsi ^'^i?^^' "/ ^^* District of Pennsylvania. 

Jak ? IB/5 



CONTENTS. 

^r- 

JPdirg 

Introductory observations, "5 
Chapter I. Of the fitness of the climate of the United States 

for the cultivation of the Apple, 9 

11. On the management of a fruit nursery, 13 

III. On ingrafting large trees, 18 

IV. On Stocks, 20 

V. On the propagation of new varieties, 22; 

VI. On the duration of particular varieties, 24 

VII. OntheSap, 26 

VIII. On innoculating, or budding, 28 

IX. On the situation of orchards, 30 

' X. On the planting and cultivation of orchards, S3 

— XI. On pruning of orchards, 40 

■ XII. Of the caterpillar, 44 

XIII. Experiments on orchards, to ascertain the best 

mode of planting and cultivating, 45 

XIV. On the properties and management of cider, 58 

XV. Of the concentration of cider by frost, 74 

XVI. On the nature and management of crab cider, 76 

XVII. Of Perry, 81 

XVIII. On fining cider, 82 

■ ■ XIX. Of the buildings and machinery connected with 

a cider establishment, 8J 



\ 



IV 



CONTENTS. 
. XX. Of distilleries of spirit from cider, 
. XXI. Of Stumming and cleansing casks, 
. XXII. Of Vinegar, 
. XXIII. Of Apples, 

- XXIV. Pears, 

- XXV. The Quince, 
-XXVI. Peaches, 
-XXVII. Plums, 
-XXVIII. Apricots, 
-XXIX. Nectarines, 

- XXX. Cherries, 
General Index, 



98 
100 

174 
214 
215 

232 
240 
243 
246 
254 



A YIEW ^c. 



INTRODUCTORY OBSERVATIONS. 



There is probably no part of Rural Economy, 
which combines in so great a degree the agreeable oc- 
cupation of the mind with active employment, as the 
cultivation of fruit-trees, with the other branches of an 
extensive Orchard establishment: to the man of 
wealth and leisure, it oiFers the means of improving 
and adorning his estate; the scientifick Cultivator 
will find in it inexhaustible sources of intellectual 
occupation; while the practical farmer, whose views 
are limited to objects of certain profit, will be amply 
remunerated for every expenditure of labour or mo- 
ney, by the immediate comfort, and eventual emolu- 
ment, which will be derived from such an establish- 
ment. 

1 



6 IjYTRODUCrORY 

Notwithstanding the acknowledged fitness of onr 
climate for the production of Apples and Cider of the 
most exquisite flavour, we are yet without any detail- 
ed system of practical management by a writer of our 
own Country: — the want of such a guide among a 
people characterized by their attachment to the agri- 
cultural life, and in many cases, suddenly transferred 
from the busy scenes of professional avocations to a 
country residence, has been frequently lamented : — 
the most successful managers in the art of cider ma- 
king, are too often averse from imparting to others 
what they believe to be profitable secrets of their bu- 
siness — ^many are incapable of clearly explaining what 
they sufficiently understand to practise with success, 
Avliile a gi^eater number are restrained by diffidence, 
and by an apprehension of becoming objects of criti- 
cism or censure, should they venture to communicate 
to the public the result of their own experience, with 
the laudable intent of benefiting others. 

Having been for many years actively engaged in 
the rearing, planting, and cultivating fruit trees, on a 
scale more extensive than has been attempted by any 
other individual of this country, I have too often had 
occasion to regret the difficulty, and not unfrequent- 
ly the impossibility of obtaining from my own coun- 
trymen, information on which I could rely respecting 
the objects of my pursuit: in these moments of diffi- 



OBSERFJTIOJVS. 7 

culty, I was compelled to apply for instruction to Eu- 
ropean writers, whose exertions entitle them to the 
gratitude of their own country and the confidence of 
ours — to such men as Marshall, Knight, and Euck- 
nall, I feel pleasure m acknowledging my obliga- 
tions ; the former acquired his knowledge from dili- 
gent inquiry and close observation, the two latter, 
from the practical management of their own estates, 
in the most celebrated cider district of England : their 
information is correct, their remarks are practical, and 
conveyed in clear and intelligible language; they 
ought to inspire confidence, and excite imitation on 
the subject of orchards and cider. The writers of 
Erance are almost silent on this subject : in compar- 
ison with their favourite object, the vineyard, it is by 
them believed to be of little national importance; they 
are however full and correct on the management of the 
garden fruits. These remarks are made with no view 
but to explain the motives which impelled me to at- 
tempt, in this country, something which may aid the 
active and enterprizing spirit of the American cultiva- 
tor, on subjects but little understood ; and as far as my 
information extends, but imperfectly discussed in any 
work professedly American. 

On a topick which has so often been discussed by 
men of science and information of other nations, ori- 
ginality cannot be expected ; pretensions to it on the 



8 . IjYTRODUCTORY 

part of the uriter of iliese sheets, "would probably 
destroy that confidence Avhich it is his wish to iijspire ; 
— where writers differ, it will be his aim to select the 
opinions and practice best supported by facts, and the 
plain principles of common sense: in stating those 
opinions and fticts, he will sometimes adopt the lan- 
guage of others, in preference to any form of expres- 
sion he might be able to devise. — As the gi-eat ob- 
ject of the writer is, to be useful to those who require 
information — it will be his aim to be correct, rather 
than scientifick, in order that he may be better un- 
derstood. 



CLIMATE. 



CHAPTER I. 



OP THE FITNESS OF THE CLIMATE OF THE 
UNI IE D STATES FOR THE CULTIVATION 
OF THE APPLE. 



It has long been the opinion of accurate judges, that 
the middle States possess a climate eminently favour- 
able to the production of the finer liquor and table ap- 
ples : it will probably be found, that the Mohawk river 
in New- York, and the James river in Virginia, are 
the limits of that district of country which produces 
apples of the due degree of richness and flavour for 
both purposes. It will not be denied, that apples grow 
well in the interior and elevated parts of the southern 
States, as well as in warm and favourable exposures 
in the northern and eastern States ; but it is not recol- 
lected, that any one variety of general reputation has 
been produced, beyond the limits here assigned for the 
jRne apple country. That exquisite flavour for which 
the Newton Pippin, and Esopus Spitzenberg, are so 



.10 CLIMATE. 

much cadmired, and which has given such high reputa- 
tion to the cider from the Hewes's Crab, the white 
Crab, the Greyhouse, Winesap and Harrison, can 
only be found within the limits here described : hand- 
some and fair apples are found growing in the Dis- 
trict of Maine and Nova-Scotia, but they possess lit- 
tle more of the characteristick flavour of the finer ap- 
jdes of the middle states, than those produced on the 
hills of St. Domingo or the plains of Georgia: cold 
and heat are equally necessary to the production of 
a fine apple; neither must predominate in too great a 
degree. It is remarked by Knight in his treatise on 
the fruits of Hereford, that the flavour of the liquor 
for vviiich particular orchards in that country are cele- 
brated, is ascribed to their warm and favourable ex- 
posure in every instance which had come to his know- 
ledge. A writer of high reputation in our own coun- 
try, the late Chancellor Livingston, remarks, that the 
growth of trees in America compared with Europe, is 
as five to three ; — this fact will probably account satis- 
fjictorily for the revival of the reputation of several En- 
glish cider fruits, when transplanted to this country 
under the influence of a more genial climate. In trea- 
ting of this particular subject, it appears to me most 
correct, to adopt the rule of the sagacious and practi- 
cal Miller, that, " although Linnseus has considered 
the apple, pear and quince, as belonging to one ge- 
nus, the distinction between them is founded in na. 



CLIMATE. 1 1 

ture, and they oiiglit to be treated of separately" — 
I shall therefore adhere to that arrangement as the 
most simple and intelligible. 

Whether the numerous varieties of apples with 
which our country abounds, have proceeded from the 
dissemination of the seeds of apples brought here by 
our European ancestors, or have been produced by 
apples cultivated by the Aborigines before the dis- 
covery of America by the Europeans, is a question 
about which writers have differed, and will probably 
continue to differ — my own impressions are favoura- 
ble to the former opinion as the most correct; as foun- 
ded on that principle of vegetable nature, which es- 
tablishes, that varieties have a limit to their duration; 
and authorises a belief that none of the Indian orchards 
which have been discovered in America, are more an- 
cient than the first settlement of the Europeans on this 
continent. 

The original species of the apple, from which all 
the existing varieties have been obtained, is believed 
to be the Crab, orpyiais mains: when and how the 
various kinds distinguished by an almost infinite di- 
versity of size, colour, and flavour, have been obtain- 
ed, are facts which I have never seen explained satis- 
factorily; they are generally supposed to be the effect 
of cultivation : — it is sufficient for us to know, that by 



12 CLIMATE. 

sowing the seeds of cultivated apples, we cannot rely 
with any degree of certainty on the reproduction of 
the same kinds, but must depend on artificial modes 
of continuing the variety we are desirous of cultiva- 
ting, by means of the operations of ingi-aftiug and 
inoculation. 



majyagement of a A'URSERY 



CHAPTER IL 



ON THE MANAGEMENT OF A FRUIT 
NUUSEIIY. 



The seeds generally used for tliis purpose, are ob- 
tamed from the pomace of cider apples — they may be 
sown in autumn on rich ground, properly prepared by 
cultivation, and by the destruction of the seeds of 
weeds, either in broad cast, or in rows, and covered 
with fine earth; or they may be separated from the 
pomace, cleaned and dried, and preserved in a tight 
box or cask to be sown in the spring : the latter mode 
may be adopted when nurseries are to be established 
in new or distant situations, the former is more easy 
and most generally practised. 

During the first season, the young trees are to be 
kept free from weeds, and cultivated with the hoe : 
they will be fit for transplanting the following Spring; 
or as may sometimes be more convenient, in the 



14 MAKAGEMENT 

Autumn, after tlie fall of the leaf.— If natural fruit 
be the object of the cultivator, attention should he paid 
to the selection of seedling plants which have leaves 
large and thick, for such are most likely to produce 
a good variety of fruit. — Where a species has been 
ameliorated by cultivation (says Professor Davy) the 
seeds it affords, other circumstances being similar^ 
produce more perfect and vigorous plants ; and in this 
way, the great improvements in the production of our 
fruits seem to have been effected." The same observ- 
ing writer also remarks " that the seeds of plants ex- 
alted by cultivation, always furnish large and im- 
proved varieties, but the flavour, and even the colour 
of fruit, seems to be a matter of accident : thus a hun- 
dred seeds of the Golden Pippin, will always pro- 
duce fine large leaved apple trees, bearing fruit of a 
considerable size ; but the taste and colour of the ap- 
ples from each will be different, and none will be the 
same in kind as those of the pippm itself : some will 
be sweet, some sour, some bitter, some mawkish, 
some aromatick ; some yellow, some green, some red, 
and some streaked; all the apples however, will be 
much more perfect than those from the seeds of the 
crab, which produce trees all of the same kind, and 
all bearing sour and diminutive fruit" 

When removed into the nursery, they should be 
planted in rows four feet asunder, and about twelve 



OF A J^URSERY. 15 

or eighteen inches apart in the rows — ^the soil shouhl 
be rich, for the vigour of a young tree is one of its 
most vaUiable properties ; no cultivation or soil will 
effectually overcome the want of it : trees will seldom 
fail, even when removed to a soil of different charac- 
ter from the nursery wherein they were raised, if they 
have the benefit of good cultivation and good soil ; 
these will produce a correspondent effect on the 
growth of the tree wherever raised : when young trees 
have been planted two years, they will be fit for in- 
grafting in the ground ; if the growth be vigorous and 
tlie soil rich, this may often be done in one year, but 
always in the spring : this mode of ingrafting is pre- 
ferable to all others for its simplicity, economy and 
certainty : the earth is removed with a hoe a])out an 
inch in depth from the stocks, which are then sawed 
off, so as to leave the top of the stump rather below 
the level of the ground around it — the stocks are 
then split, the cions inserted in the clefts, and the 
earth drawn up so as to cover the tops of the stocivs 
about one or two inches ; leaving one or two buds of 
each cion exposed — no composition or clay is neces- 
sary in tliis operation, the covering of earth sufficient- 
ly protects the cions from the air and sun. 

The operation of budding is performed in the se- 
cond growth, from the middle of June to the middle of 
August, of the second year after transplanting into th^ 



16 MjiA''AGEMEJVT 

nursery ; the stocks are then young and succulent, and 
the success pretty certain : when the stocks grow large 
and tall, the operation of budding is more difficult 
and uncertain. 

In four years from the time of planting in the nur- 
sery, in a good soil, with good cultivation, the trees 
will have attained the height of from seven to eight 
feet ; those of vigorous kinds will be taller, and will 
be fit for transplanting into the orchard. The cultiva- 
tion of a nursery is efiected by ploughing and harroAA- 
ing, each operation twice or thrice in the season, with 
ploughs and harrows of a small size, with a single 
horse : — the earth is first tlu'own from the trees, and 
then towards them, and the ground is also worked 
with a hoe between the trees to destroy the weeds ; the 
more the earth is stirred, and the cleaner the ground 
is kept, the faster will trees grow in every stage of 
their progress, from the seedling to the full grown 
tree. 

In pruning trees in the nursery, care should be 
used not to run them up too high; this weakens the 
stems, and throws the growth too mucli into the bran- 
ches, whicli must be thinned before their removal, at 
the risk of checking their growth — as frequently the 
consequence of the great size of the head, will be an 
irremediable curve in the stem, while in the nursery. 



OF A J^'URSERY. 17 

Great attention is required to keep the roots free 
from suckers, as neglect on this point will produce in 
the tree a disposition to generate suckers, which w ill 
continue through the subsequent stages of its growth, 
when removed into the orchard. In taking up the trees 
from the nursery, no care should be spared to pre- 
serve the roots uninjured and of a large size : in the 
early years of my practice in the planting of or- 
chards, I frequently lost trees of fine and vigorous 
growth, from the injury sustained by the want of care 
in digging them up, or as it sometimes happened, in 
grubbing them up, with the loss of more than half 
their roots. To persons desirous of possessing fine 
trees, I would recommend a mode which I have a- 
dopted to a considerable extent with great success, 
of transplanting them from the nursery to an interme- 
diate plantation in the garden or field ; and there cul- 
tivating them for two or three years, at aljout four feet 
apart, planting a hill of potatoes with manure in the 
space between every four trees, and paying attention 
during the whole time to the formation of the stems 
and branches. — This mode will be found to improve 
the growth of the roots, extending and strengthening 
the feeding shoots, and ensuring a rapid and vigorous 
growth when transplanted a second time into the or- 
chard : the product of the potatoes will repay the ex- 
pence of manuring and cultivation, four fold. 



18 IXGHAFTIjXG. 



CHAPTER III. 



ON INGliAFTING LARGE TREES.. 



Few men are fortunate enough to possess only the 
])est fruits^ or those best adapted to the character of 
iheh' land: — It frequently is desh-able, both for profit 
and convenience, to change a portion of an orchard 
after the trees have attained some considerable size : 
this can be effected by ingrafting the stocks if not too 
large; in that case, the cions may be inserted in three 
or four of the limbs ; this multiplies the chances of 
success, and accelerates the progress of the tree. 
When trees of six or eight years old are ingi-afted 
with cions from bearing trees, their growth will not 
be retarded more than two or ■ hree years, frequently 
not one : the cions should be cut in February, and 
placed in the earth with the upper ends uncovered, 
and in a cold situation, on the shady side of a fence or 
building, to check the vegetation until the proper sea- 
son for ingrafting, wliich will be at the time when the 
sap begins to flow vigorously. 



IjVGRAFTIjYG. 19 

The cions should he of the growth of the preceding 
year, cut from healthy bearing trees ; they shouUl he 
kept from water, which, hy saturating the sap ves- 
sels, would prevent their imbibing the sap of the 
stocks into which they may be inserted. The usual 
cover for protecting the cions, is clay v/ell tempered, 
and mixed with horse dung; an excellent substitute, 
which may be kept ready for use when a little soften- 
ed by heat, is a mixture of equal parts of tallow, 
bees-wax and rosin, spread on strips of linen or pa- 
per six inches long and about two inches wide ; one 
of these strips must be wrapped round each stock, so 
as completely to cover the fissure at the sides and in 
the end ; this operation is neater than the mode usually 
adopted in this country, it is more convenient to the 
amateur of fine fruit, requiring but a few minutes pre- 
paration by warming the vessel, in which it should al- 
ways be preserved in readiness for use ; it is much 
less disagreeable than clay, in the cold weather whicli 
sometimes prevails in the season of ingrafting ; and if 
properly performed, is attended with equal success. 
As the graft enlarges, the bandage will gradually 
distend, till it decays and falls off; in the mean time, 
serving to jirotect the more delicate kinds of fruit 
against the decomposition or cracking of the clay, by 
the severity of the frost, or the heat of the sun. 



20 STOCKS. 



CHAPTER IV. 



ON STOCKS. 



It is the opinion of the most judicious writers on 
the subject of Fruit trees,that the character of stocks 
has no influence on the consistence or flavour of the 
fruit ; the office of the stock is supposed to be sub- 
servient to the branches : vigour and hardiness are the 
properties to be souglit for in stocks ; most of our fine 
cider apples possess this quality in an eminent de- 
gree; none more so than the Hewes's Virginia crab, 
and the Harrison and Campfield apples of New- Jer- 
sey. Some growths of the apple are spreading both 
in the branches and roots, others send up straight 
branches, and have roots striking deep into the earth : 
consequently, the former are best adapted to shallow, 
the latter to deep soils. 

All stocks should be raised from seeds, and ne- 
ver from suckers ; a practice which cannot be too se- 



p 



STOCKS. 21 

verely condemned : it will inevitably produce trees 
disposed to generate suckers, which impoverish the 
parent tree, and are unsightly and troublesome in 
grounds; and if the theory be correct, as I believe 
it to be, that varieties have their respective periods 
of duration, after which they languish and decline ; 
trees raised from suckers will be found to possess 
the defects of the parent tree, of which they are the 
oflfspring. 



22 J^EW VARIETIES. 



CHAPTER V. 



ON THE PROPAGATION OF NEW VARIETIES. 



On this head, we are indebted to the accurate ob- 
servation of Mr. Knight, for a curious discovery in 
the natural history of fruit trees : each blossom of the 
apple, contains about twenty male and live female 
parts — a few days before the expansion of the blos- 
soms, he opened the petals and destroyed all the 
males, leaving the females uninjured : wlien the blos- 
soms were fully expanded, he impregnated them with 
farina taken from another tree with which he wished 
to cross the kind — all the impregnated fruits grew 
rapidly, some of the products partook of the proper- 
ties of the male, others of the female parent ; and in 
some, both were blended : 1 have seen an exemplifi- 
cation of this principle of nature exhibited, in the mix- 
ture of the properties of a Newton Pippin and a Rus- 
seting, from the accidental intermingling of the bran- 
ches of two trees growing m an orchard at Trenton 



jYejv Varieties. 23 

in tliis state : one end of each apple was strongly 
marked, externally, by the character of the Russet 
parent, the other equally resembled the Pippin — the 
flavour and juice of each end corresponded exactly 
with its external appearance. It is highly probable, 
that by this operation of nature, our orchards are con- 
tinually producing new varieties, in form, colour and 
flavour. 

1 have somewhere met with an extract from an En- 
glish publication, in which it is stated, that an apple 
has been obtained from crossing the Siberian crab, 
remarkable for hardiness, with the Lulham Green, 
the product of wliich exceeds in flavour and strength, 
all cider apples known in that country. 



24 DURATION OF 



CHAPTER VI. 



(«H 



ON THE DURATION OF PARTICULAR 
VARIETIES. 



Writers of tlie highest reputation concur in the opin- 
ion, that the existence of every variety is limited to a 
certain period: no kind of apple now cultivated, is 
supposed to be more than two hundred years old — 
this term does not exceed the age of a healthy tree. 
It is the opinion of Mr. Knight, that all plants of this 
description, however they may be propagated, partake 
of the same life in some degree, although not affected 
by any incidental injuries to the parent after they are 
separated from it: the duratian of varieties may be 
lengthened considerably by the influence of warmer 
climates, for all the old kinds succeed best in warm 
situations. 

The Stire apple of Hereford in England, is suppo- 
sed to have long passed the zenith of its perfection, 



PARTICULAR VARIETIES. 25 

and to be rapidly declining there ; yet in the growth 
and vigour of at least one hundred of these trees plant- 
ed in my orchards, there appears to be no deficiency : 
on the contrary, they attract the notice of all who see 
them, for the extraordinary luxuriance, as well as 
beauty of their growth. The soil is a light but rich 
sandy loam, such as the English writers describe as 
best adapted to the cultivation of this apple. 



26 OjV the sap. 



CHAPTER VII. 



ON THE SAP. 



We are informed by the intelligent Mr. Kniglit, 
who has with his usual accuracy investigated, in the 
economy of the apple tree, all the operations of this vi- 
tal fluid, that it is absorbed from the earth by the bark 
of the roots : that it ascends through the alburnum 
or sapwood of the root and trunk, and tlirough this 
substance, and not through the bark, it is in the Spring 
conveyed to those buds which produce the annual 
shoots of the following summer. 

The sap is received by another species of vessel iu 
the buds and annual shoots; and is impelled forward 
into the leaves by a new agent ; when in the leaves, it 
is exposed to the air and light, and a decomposition 
takes place of some parts of the water it contains. — It 
is probable that new combinations here take place, 
into which the matter of light and heat may enter. The 



OA" THE SAP. 27 

sap is returned from the leaf througli other vessels, into 
the inner bark; and as it passes downward, deposits 
the new matter which annually forms the hrauches, 
the trunk, and the roots. 



28 IJ^OCULATIOJV. 



CHAPTER VIII. 



ON INOCULATION, OR BUDDING. 



In the first volume of the transactions of the London 
Horticultural society, the following improved mode of 
inoculation is described by Mr. Knight. In the month 
of June, when the buds are in a proper state, the oper- 
ation is performed by employing two distinct ligatures 
to hold the buds in their places — one ligature is first 
placed above the bud inserted, and upon the transverse 
section through the bark, the other, the only office of 
which is to secure the bud, is applied in the usual 
way : as soon as the buds have attached themselves, 
the lower ligatures are taken off, but the others are 
suffered to remain — the passage of the sap upwards, 
is in consequence much obstructed, and the inserted 
buds begin to vegetate strongly in July. — When these 
afford shoots about four inches long, the upper liga- 
tures are taken off, to permit the excess of sap to pass 
on, the wood ripens well, and affords blossoms some- 
times for the succeeding fe^pring. 



IJVOCULATIOJ\r. a9 

It will be perceived, that instead of the usual mode 
of budding, after the commencement of the Autumnal 
flow of sap, and keeping the bud without shooting un- 
til the following Spring, when the top of the stock is 
cut oflF — this improved mode gains a season in point 
of maturity, if not of growtli, and has the eflect of in- 
grafting the preceding spring, in all cases where the 
bud sprouts in the proper time to form a strong shoot, 
capable of sustaining, without injury, the frost of the 
ensuing winter. 



^ 



.'^ituatiojY of 



CHAPTER IX. 



ON THE SITUATION OF ORCHARDS. 



A south east aspect, which admits the influence of the 
early morning Sun, and is protected from the perni- 
cious effects of northerly winds, will be found the best 
site for an orchard. The situation should be neither 
too high nor too low. Rich strong loams are the fit- 
est for the apple— a portion of calcareous matter mix- 
ed, either naturally or artificially with the soil, will be 
found useful, probably by its serving to correct the 
austerity, or to neutralize the acidity of many cider nip- 
ples. All dry rich lauds will produce flourishing apple 
trees — in very wet, or very sandy land, their duration 
will be shorter ; and the flavour of some apples will be 
found higher in strong than light soils : the Newton 
pi])piu is, unquestionably, a more highly flavoured 
fruit when produced on a stiff soil ; Avhile the Bell 
flower, the next in estimation as a dessert apple, at- 
tains its greatest perfection in both size and flavour, 
on rich light soils. 



ORCffJRDS. 31 

It is probable, that the celebrity- of many orchards 
depends more on tlieir exposure^, and on the selection of 
fine varieties of fruit, than on any peculiarity of soil : 
as a rule for judging of the fitness of a soil for an or- 
chard, it will generally be found safe to take that 
which will produce fine wheat and clover, with as 
much of a south, or south east aspect, as can be had : 
the flavour of apples will be found, probably, to de- 
pend on the goodness of the soil and aspect combined : 
many orchards floiu'ish for a few years, but decline 
as soon as the roots penetrate the lower strata of the 
earth : a cold clay, or a quicksand, are frequently the 
basis of light soils ; such land, however improved by 
manure or cullivation^ can never be made fit for an 
orcliard. 

Blowing sands, when bottomed on a dry substratum, 
and aided ])y marie or meadow mud, will be found 
capable of producing very fine apple trees: — good 
cultivation, and a system of high manuring, will al- 
ways remunerate the proprietor of an orchard, except 
ir. be planted on a quicksand, or cold clay ; in such 
soils, no management can prevent an early decay. 
One of the most thrifty orchards I possess, was plan- 
ted on a blowing sand, on which 1 carted three thou- 
sand loads of mud on ten acres, at an expense of about 
twenty-five dollars per acre, exclusive of mucli other 
manure: on this land 1 have raised good wheat and 



S2 situ^tjoa: 

clover — of five rows of the winesap apple planted on 
it, upon the summit of a sandy knoll, eight years ago, 
not one has died out of near a hundred trees ; all abun- 
dant bearers of large and fair apples. 



CVLTIVATIOJV OF ORCHARDS. 



CHAPTER X 



ON THE PLANTING AND CULTIVATION OF 
0RCI1AUJ3S. 



The first thing to be determined upon in the plan- 
ling of an orchard, is the proper distance of the trees : 
if a mere fruit plantation be the olyect, the distance 
may be small — if the cultivation of grain and grass 
be in view, the space between the trees must be wider : 
at thirty feet apart, an acre will contain forty-eight 
trees; at thirty-five feet, thirty-five trees; at forty fect^ 
twenty-seven trees ; and at fifty feet, about eighteen to 
the acre — these are the usual distances. In my own 
plantations, I have adopted the various distances ac- 
cording to the depth and character of the soil ; about 
two thirds of the ground, comprizing about one hundred 
acres, are planted at 50 feet ; on the remaining fifty 
acres, I have tried 30, 35, and 40 feet; and as far as 
could be conveniently done, I have planted the trees 
of smallest growth on the lightest soil : taking eveiy 



31 CULTIVATION OF 

circumstance into consideration, it will prohahly be 
found, that forty feet is the most elisjible distance for 
a farm orchard. — ^It will admit sufficient sun and air, 
in our dry and warm climate ; and until the trees shall 
he fully grown, will allow of a profitable application 
of the ground to the cultivation of grain and grass. 

Mu(;h trouble will be saved, and much accuracy in 
planting will be ensured, by marking the sites of trees 
by stakes, previous to digging the holes. In shallow 
soils, I would recommend making the holes of the 
depth of two spits of earth, scattering the lower spit 
at some distance j and supplying its place ])y an e- 
qual quantity of the neighbouring surface earth — 
the depth of the hole, must depend on that of the 
sub -soil. 

An eligible mode, wJiicli I have practiced with suc- 
cess in a large portion of my orchards, on the ligliter 
soils, is to supply the place of the stratum of poor earth, 
by one or two loads of meadoAV mud, ditch banks, or 
good surface soil, laid round each tree after planting ; 
ploughing the ground for a fallow crop the next spring, 
when the mud has become completely pulverized by 
the frost: the size of the hole should be sufficiently 
large to admit a spade handle, when laid horizoirtally 
in the bottom ; affording ample space for the expan- 
sion of the roots in loose rich earth. Well digested 



ORCHJRI^S. 35 

compost is useful round newly planted trees, in stiif or 
cold soils — both lime, and fresh stable manure, I have 
found prejudicial in the dry and hot weather of sum- 
mer; the latter substance is also frequently a cover for 
moles and field mice, which are extremely injurious in 
winter, to trees of even six or eight years old in light 
soils. I have found great benefit from the application of 
every kind of manure on the surface, and mixing it 
gradually by cultivation with the soil, as the best secu- 
rity against drought in summer, and vermin in winter. 

The proper season for planting, will be found to 
depend on a variety of circumstances — in light soils, 
the winter settles the earth round the roots, and best 
secures them against the drought of the following sea- 
son — it is a time of leisure to the farmer, and affords 
an early selection of trees from the nursery. In stiff 
or wet soils, I should give a preference to spring plant- 
ing, other circumstances being equal — ^I liave planted 
at both seasons, and have generally found that care & 
attention ensured a correspondent success in tlie growtli 
of my trees. In whatever season an orchard may be 
planted, too much attention cannot be given to extend 
the roots in every direction ; to cut off all wounded 
parts, and more especially, not to plant too deep; 
this I believe is the common error of inexperienced 
planters : as a general rule, I w ould recommend that 
the tree be placed in the orchard with about three 



36 CULTIVATION OF 

inches of earth over the upper tier of roots, \vl»ich will 
make it about two inches deeper than it stood in the 
nursery : that the tree, after being partially covered, 
should be Avell shaken, to admit the finer particles of 
the earth among the fibrous roots, and that it be well 
settled, l>y treading the eartli around it— with these pre- 
cautions, I have never found the necessity of stakes. 
Tlie tops of young trees should never be shortened, 
lest it should produce a growth of suckers : I would 
recommend in preference, that they be thinned, if 
found too heavy : if the trees have been long out of 
the ground, and the roots have become shrivelled at the 
time of planting, the labour of pouring a pail full of 
water round each tree, will be amply repaid in the 
success it will ensure in their growth. 

The looser tlie ground is kept for the first, and in- 
deed for several succeeding years, the more certain 
and more vigorous will be the growth of the orchard — 
in the luxuriance and colour of the foliage of contig- 
uous plantations, I have found every stage of cultiva- 
tion strongly marked : those orchards which have 
been two years under cultivation, exhibit a striking su- 
periority over those which have been but one year un- 
der the plough ; while these, in their turn, surpass the 
fields in clover or in grain, both in the quantity and size 
of the fruit : when clover is sown in young orchards, I 
have been in the habit of digging the earth for about 



ORCHJRDS. 37 

three feet, at tlie root of each tree : A man will dig 
round one hundred trees in a day; the trilling loss of 
grass and labour, will be fully remunerated by the im- 
proved vigour of the tree. Wlien tlie ground can be 
spared from cropping, four or five furrows on encli 
side of a row, will be found a most eligible mode of 
promoting the growth of a young orchard. 

All fallow crops are most favourable to the growth 
of orchards, at every early stage of their cultivation — 
indian corn, potatoes and vines, are preferable to oats 
or barley; and these again are more favorable than 
wiuter grain : Buckwheat is among the most beneficial 
crops for the promotion of the autumnal growtli of 
trees — Clover is by many farmers believed to be inju- 
rious to young trees ; its tendency to check the growth 
of trees will be found, 1 believe, to be in proportion to 
the air and moisture which its greater or less vigorous 
growth may keep from the roots ; light and heat, ap- 
pear as necessary to the roots as to the branches of 
trees — clover, while it occupies the ground, must pre- 
vent cultivation; so far I apprehend it will be found 
pernicious, but probably not in a greater degree than 
any other luxuriant and deeply rooted species of grass, 
absorbing the moisture, and exhausting the strength of 
the soil which covers the roots of small trees. In the ar- 
rangement of an orchard, both convenience and beauty 
will result from planting each kind in distinct contigu- 



38 CULTIVATION OF 

ous rows. Some cultivators pay particular attention to 
continue in the orchard the aspect the tree main- 
tained in the nursery : I have sometimes adopted the 
practice, without much confidence in its efficacy ; nor 
can I think it prohable, that trees growing in close 
rows, not much exposed, in the nursery, can by any 
habit so limited in its duration, be aiFected by any 
permanent contraction or rigidity of the bark, or 
sap vessels, which are the only effects I have ever 
heard ascribed to the influence of aspeci, on the stems 
of young trees. 

The prevalent winds of our climate, are from the 
north-west : in light soils, their violence will sometimes 
give an inclination to newly planted trees to the south 
east : this may easily be remedied by setting up the 
trees Avhile young ; and when they have attained a 
large growth, it may be overcome in a great degree, by 
cutting off the leaning branches, and by freely pru- 
ning the leeward side of the tree. 

Moss is a plant produced by poverty and neglect ; 
it is very prejudicial to trees, and should be care- 
fully removed : this can be readily done, by rubl)ing 
the trees in damp weather w ith a bone, or the back 
of a knife ; good cultivation will generally prevent the 
growth of moss — white-washing the stem, not only 
cleanses the tree of moss, but destroys many kinds of 



ORCHARDS. 39 

lice very injurious to fruit trees; it is followed by a 
cleanliness in the bark after it has been dissolved by 
rain, and j)romotes the health and vigour qf tlie tree 
whenever applied. 



40 * PRUJ^IA'G OF 



C H A P T E 11 XI. 



ON PRUNING OF ORCHARDS. 



Tliere is no branch of the management of orchards 
less understood, or more unskilfully performed, than 
the operation of pruning: a belief of its necessity is so 
general, that even the most careless will seldom omit 
it — such however, is the want of skill in many of the 
operators, that total neglect would be less prejudici- 
al, than their performance of it. If judiciously done, 
pruning promotes health and early fruitfulness ; and 
will continue a tree in vigour, long after tlie common 
period of its duration. Notliing has contributed more 
to the imperfect knowledge of this operation, than the 
w ordy and unintelligible systems which have been 
published respecting it: in a mere practical system, 
it is unnecessary to lay much stress on wood branches 
and fruit branches; which, however well understood 
by an observing intelligent gardener, can scarcely be 
comprehended by the labourer; employed in the busi- 



ORCHARDS. 41 

ness of pruning an orchard — from the rapidity of ve- 
getation, which is generally ascribed to the nature of 
our climate, excessive pruning is very apt to generate 
an infinite number of suckers from the limbs of apple 
trees; which, if suffered to grow, are more injurious to 
the production of fruit, than the woody branches 
which are removed : our great heat, and dry atmos- 
phere, render close pruning less necessary here than 
in England, whence we derive most of our instruction 
on this point. A good general rule is, never to shorten 
the branches, unless to improve the figure of the tree ; 
and then to take thefai off at the separation, very 
close, so that the wound may heal well & soon : the 
branches should shoot as much as possible in increas- 
ing distances, as they proceed from the common cen- 
tre, inclining a little upv, ards, by which means the 
sap will be more evenly impelled, and better distrib- 
uted : the ranges should not approach too near to each 
other ; for the admission of the rays of the sun is neces- 
sary to the production and perfect maturity of fine flav- 
oured fruit — in cutting off a branch, it should be done 
as close as possible, never leaving a stump, for the 
bark cannot grow over it, and disease in the Avood will 
inevitably follow. If the wound produced by the se- 
paration be very large, cover it with tar or thick paint; 
if small, fresh cow dung will be the best plaister : I 
have healed very large wounds from the gnawing 
of calves^ horses and sheep^ by a liberal applica- 



45 PRUJVIJVG OF 

lion of this plaister, secured by a bandage of paper 
or linen. 

When trees are much pruned, they are apt to throw 
out numerous suckers from the boughs in the follow- 
ins summer ; these should be rubbed oif when they 
first appear, or they may easily be broken off while 
young and brittle — cutting is apt to increase their num- 
ber. Trees differ much in their form, and require very 
different treatment in pruning; it may not be necessa- 
ry in our warm climate to trim quite so close as in 
England, but great care should be observed to take 
off every limb which crosses another, or is likely so to 
do at a future time : those who can conveniently do 
it, will find a benefit from forming the heads of their 
trees in the nursery, the year before they remove theni 
— when transplanted, they will thrive more rapidly 
from not having been pruned at the time of removal, 
which in some measure exhausts and weakens the 
tree : I have been latterly in the habit of giving the 
principal pruning to my orchards, after they have been 
planted out about five or six years ; their growth, with 
proper cultivation, is then so vigorous, as to permit any 
natural defects in their forms to be corrected with safe- 
ty, by free pruning, and forming their branches : the 
peculiarity of growth which characterizes each kind 
is then visible, and uniformity of shape may be more 
easily attained. 



ORCHARDS. 4S 

Apple trees should be so formed, as to allow a man 
and horse to pass under them in ploughing ; this el- 
evation of the branches, while it protects them from 
cattle, opens the ground to the salutary influence of the 
sun, on the crops of grain and grass. 

No error is more universal, than an anxiety for ear- 
ly productiveness in an orchard ; it is generally obtain- 
ed at the expense of much eventual profit, and by a 
great diminution of the size and vigour of the trees ; 
believing early fecundity to be injurious to the vigour 
and perfection of plants, I am always attentive to pluck 
from the trees these evidences of early maturity, in the 
first stages of their existence. 

It was a common practice, some years since, to apply 
Mr. Forsyth's celebrated composition to large wounds 
produced by pruning : that novelty, like many others, 
had its day among us ; and has finally lost its popular- 
ity, from a general belief of its inefficacy — Mr. Forsyth 
at a later period announced, as a new discovery, wliat 
had been long known in this part of our country; 
that an application of cow dung and urine, was more 
eflRcacious in healing the wounds of trees than his 
plaister, even in the moist climate of England : In 
America, our winter frosts decompose it, and our 
summer heats dry it up so completely, as to render it 
useless for the purposes intended. 



4-; C4TEBPILLARS. 



CHAPTER XII. 



OF THE CAlERriLLAR. 



This is one of the worst enemies to an orchard, 
when neglected ; but easily destroyed an ith a lit- 
tle attention. In ihe spring, when the nests are small, 
and the insects young and tender ; they never venture 
abroad in tlie early part of the day, when the dew is 
on the trees, or in bad weather ; they may then be ef- 
fectually destroyed by crushing them in the nest: this 
attention continued for a short time every spring, will 
destroy those in existence, and will prevent tlieir in- 
crease in future years — if left till grown strong, they 
wander from their nests, and cannot be effectually 
overcome without great trouble and expense. 



EXPERIMEJVTS. 43 



CHAPTER XIII. 



EXPERIMENTS ON ORCHARDS, TO ASCER- 
TAIN THE BEST MODE OF PLANTING AND 
CULTIVATING. 



EXPEHIMENT NO. 1. 

lu the fall of 1794<, I commenced the plautation of 
an orchard^ which I continued for two succeeding Au- 
tumns — the soil loamy, and naturally pretty strong; 
the aspect favourable — the distance fifty feet. Having 
no experience, and but little correct information, (for at 
that time a young orchard was a novelty in my neigh- 
bourhood,) the holes were dug deep and narrow, under 
an erroneous belief of this being necessary to support 
the trees : The ground was for several years kept in 
clover, and part of it being rather stiff, the natural 
green gi'ass prevailed so much, as to injure the trees 
extremely. The trees grew slowly — many of them 
have been taken up, after remaining in a feeble, stunt- 

6 



46 EXPERIMENTS 

ed state, eight, nine, and ten years ; and replaced by 
others planted in large and shallower holes; the latter 
I)lantatioiis grow much faster than the former. A few 
years ago, I began to dig around the trees, circles of 
four to six feet in diameter; and the last summer, after 
mowing the first crop, I had five furrows ploughed on 
each side the rows, which appears to have improved 
them; the whole orchard, of about 340 trees on 19 
acres, now looks well, and as I shall cultivate the 
ground in corn the following season, 1808, I have 
now the most favourable expectations of their contin- 
uing to thrive. 

This orchard is now (1816) in high order, and is 
improving yearly, under the quinquennial rotation of 
crops which I have adopted on my farms — neverthe- 
less, there is a decided inferiority in a few acres which 
were the site of an antient orchard — notwithstanding 
the rows of my young orchard occupied the middle 
space, and did not approach the roots of the old 
trees, which have many years been cut down, and 
are noAV entirely decayed. 



Experiment no. ??. 

In November 1803, 1 began an orchard adjoining 
to No. 1; which, in the two following autumns, I en- 



OA* ORCHARDS. 4/ 

larged to 293 trees, at 50 feet apart, on 17 acres — 
These trees were large and vigorous-^I had them 
topped Avhen they were planted out ; I believe they 
were hurt by the operation. From several experi- 
ments made with large trees, I would prefer the lop- 
ping in the spring, but would recommend at all times 
thinning the branches, in preference to shortening 
them: many of these trees were injured, by cutting the 
annual shoots for the purpose of grafting, being new 
and rare varieties ; this visibly checked the growth, 
and in several instances proved fatal to the trees — the 
holes were dug large, and the ground around the trees 
was manured highly with stable dung, during the fol- 
lowing winter. The field, being in clover, remained 
uncultivatetl for two years — the drought during those 
two years killed many of the trees, and the field mice, 
which found a comfortable winter shelter under the 
manure, killed many more : the orchard did not flour- 
ish, in a manner which the goodness of the ground, 
and my great care led me to expect; I determined to 
plough it thoroughly, and to break in upon my course 
of crops, for the purpose of recovering the trees by 
cultivation. The event fully answered my wishes ; the 
trees flourish with uncommon vigour, and at present 
exhibit a promising appearance, being completely es- 
tablished and out of danger: this orchard is now, 1816, 
becoming very productive. 



48 EXPERIME^TTS 



Experiment no. 3. 

Ill the Ml of 1803, I planted 45 trees in a lot ad- 
joinhii; to No. 2, distances 50 feet: the trees were 
not so large as the otliers, but the ground being un- 
der constant cultivation, they gi*ew rapidly ; only one 
of them died the first season — tlie drought of the follow- 
ing summer, which proved so injurious to their neigh- 
bours in the clover ground, did not injure them. It 
was my observation on the effect produced by culti- 
vation on the growth of these trees, that first led me 
to change the mode of treating my young orchards — 
this orchard (in 1816) continues to exhibit the com- 
parative superiority, which early and constant culti- 
vation gave it over the adjoining ones; it is now un- 
commonly flourishing and productive. 



Experiment no. 4. 

In November 180i, I planted 484 trees on 10 acres 
of light sandy loam, whicli had been sown with clover 
after manuring with ashes ; and had then been two 
years without ploughing. The holes were wide, two 
spits deep, the lowest spit thrown away, and its place 
supplied by compost manure, made principally of sta- 
ble dung and river mud, with a portion of lime : about 



OJV ORCHARDS. 49 

a wagon load of this mixture was applied to six trees ; 
in some roAvs it was mixed in the holes with the 
earth in planting ; in others it was thrown around the 
tree on the surftice, after planting : the ground remain- 
ed in clover, unploughed, and undug the following 
year — the trees put out well the first spring, but the 
drought of the succeeding summer prevented their 
growth ; those which did not perish, were nearly sta- 
tionary: I replaced 130 the next fall, since which I 
have replanted nearly one third more — for the last 
two years I have cultivated the ground with corn, by 
which the surviving trees have been restored, and to- 
gether with the replanted ones, at present exhibit an 
uniform and vigorous appearance, promising, in eve- 
ry respect, to be a fine orchard. 

In this lot was planted a nursery of young apple 
trees ; the orchard trees were planted among them, in- 
tended to remain there : this part was under constant 
cultivation — it contained 16 of the permanent trees, 
which were manured as the other part of the orchard. 
Not one of these 16 died — all of them have grown 
far beyond the others — which eifect I attribute to cul- 
tivation alone. The above experiment was recorded 
in 1807 — it is now, in 1816, connected with No. 5, 
and exhibits a regular and beautiful orchard of SOO 
trees on 16 and a half acres, at 80 feet apart: the soil 
is light, I therefore planted the trees near, as fliey 



50 EXPERIMENTS 

Avoultl not in such a soil attain the size that they would 
grow to ou stronger land. 



Experiment no. 5. 

In Novemher 1805, 1 planted 311 trees adjoining 
to no. 4, at 30 feet apart . The ground had previously 
been in corn — the holes were prepared in the same 
manner — many of the trees were large, had been trans- 
planted a second time into a rich strong soil. I mixed 
no stable dung with the compost, which was made of 
river mud, ashes, and some lime ; this I put round 
the trees on the surface, a wagon load to ten trees — 
although corn is generally thought an exhausting crop, 
I continued it under that culture for three successive 
years, except a part, which, during the same time, has 
been occupied as a vine and garden patch. These 
trees have grown with a vigour which I never saw 
equalled : in two years but one has died, and that 
has been recently destroyed by the ground mice : the 
orchard is at this time allowed to be the handsomest 
in the neighbourhood — the constant cultivation, and 
the quality of the manure, have in my opinion, united 
to produce the flourishing state of these trees — I cannot 
discover any difference between the trees transplanted 
once and twice, in this or any other of my plantations, 
where the sizes were originally the isame. In 1815^ 



OJV ORCHARDS. 51 

this orchard is becoming productive — ^the vigorous 
growth of the trees retarded their bearing, until this 
year. 

Experiment no. 6. 

In November 1805, at the same time with the prece- 
ding experiment, No. 5 ; I planted 252 trees adjoining 
to N o. 3, on a corn fallow, the holes prepared in the 
same manner, 50 feet apart. The trees were partly 
transplanted twice : I applied stable manure, which 
had been hauled out the preceding Spring, in about 
the proportion of one load to eight or ten trees ; the 
ground had been liighly manured with ashes on the 
corn, about 250 bushels per acre: it was the next 
Spring sown with oats ; they grew finely, and the trees 
put out well, and for some time flourished; but as the 
season was uncommonly dry, the oats by their growth 
exhausted the moisture from the earth, which had not 
that season been dug around the trees : they Avithered. 
and by the time the oats were ripe, 40 of them had 
perished. As soon as the oats were cut, I had the 
ground plouglied ; this stopped the further destruction 
of the trees — those which had not perished began to 
recover, and in the following Autumn, which was very 
moist, shot out new and vigorous shoots. The trees 
replanted, and the survivors of the original plantation, 
were dug twice last season (1807) the ground having 



52 EXPERIMEJrrS 

been sown with wlieat in 1806, and clover in 1807; 
they generally look well, hut in no tlegvee compaiahle 
to those planted at the same time in No. 5 — the differ- 
ence, I ascribe in part to the dung, and the want of 
cultivation in the same degree with No. 5, and some- 
wliat to the excessive dressing of ashes in a remarka- 
bly dry season — it is now, 1816, very flourishing and 
productive. 



Experiment no. 7- 

In the latter end of October 1806, I planted part of 
an orchard adjoining to No. 6, of SIO trees 50 feet 
apart, which I completed in December following. The 
ground had been planted in corn, and was preparing 
for oats, wheat and clover, the same as the adjoining 
lot mentioned iji No. 6, and pretty much in the same 
order : the trees were manured also with stable dung, 
hauled out the preceding spring, and applied in the 
proportion of a load to eight or ten trees. In March 
1807, the ground was soAvn with oats ; the trees were 
all dug in May ; those planted in December all grew 
well, but not equal to tliose gi'owing in corn ground, 
whilst of tliose planted in October, a large number 
perished ; many never put out, which I ascribe to their 
being taken up before the fall growth was finished— 
this was particularly observable in the Hewes's Crabs 



ON ORCHARDS. 53 

and Campfields, wliicli grow later in Autumn than 
most other apple trees. Some kinds viz. the Holland 
pippin and American nonpareils, did not suffer at 
all — the Jersey greenings, were among those which 
suffered most. The comparative inferiority of stable 
dung as a manure for apple trees, was very visible in 
this plantation. 

In 1816, this orchard has grown very finely : the 
trees are large, and have borne abundantly for the first 
time ; which has arisen from the great vigour of then* 
growth, retarding the fruitfulness of tlie trees, until 
they had attained to a considerable size. 



Experiment no. 8. 

In the end of October 1806, the same day with 
ihe preceding experiment, 1 planted at about fifty feet 
apart, 180 apple trees, on a lot ploughed tlie preceding 
spring, but not sowed, adjoining to Nos. S and 3. The 
holes were dug, and the ground manured after plant- 
ing with stable dung, in the same manner as No. 7 — 
the soil much lighter: in the Spring of 180/, the field 
was manured with ashes and planted in corn — forty 
of the trees had been brought from a distant nursery, 
of which the soil was so stiff, that many of the roots 
were much injured, and all of them shortened by dig- 



54 EXPERIMEJ^TH. 

ging. 01' rather grubbing them, to such a degree, that I 
had much doubt of their succeeding in the light soil 
in which I planted tliem. Notwithstanding these ob- 
stacles to their success both from situation and season, 
the trees have generally giown well, except those 
which have been destroyed by the mice : the cultiva- 
tion with corn is the circumstance to which I attribute 
their success — the difference between dung and the 
compost of mud &c. is also very discoverable in this 
experiment. 



Experiment no. U. 

In November 1807, T planted 483 trees at 35 feet 
apart, on a light sandy soil — the holes dug as usual, 
t spits deep, four feet wide, the lower spit thrown a- 
way. To all the trees when planted, mud was ap- 
plied in great quantity, either in its simple state, or 
mixed with dung, ashes, or lime in compost : In the 
course of the following winter, and at other times 
since, several loads of mud have been hauled to each 
tree — the effect has been in proportion to the quanti- 
ty used, and the orchard now, in 1816, exhibits the 
most satisfactory evidence of the efficacy of mud on 
sandy land. The Winesaps and English Stires in 
tliis orchard, can hardly be surpassed for vigour of 
growth, or beauty of form — the former already bear 
most abundantly, although but nine years old. 



OjV orchards, 35 



Experiment no- 10. 

On the 1st, of December, 1808, I planted 4/5 trees 
at 30 feet apart, on 10 acres of light sandy loam; in 
some paris, tlie land was hilly, and the sand actually 
blowing ; I covered the soil with three hundred loads 
of mud per acre — the trees were planted in large holes, 
filled up with surface earth, and covered with mud — ^I 
have never had a more thrifty, handsome, or success- 
ful plantation. On the summit of the hill, there were 
five rows of Winesaps, containing 93 trees ; not one of 
wliich has ever died in eight years — they have borne 
well for the two last years. On this ground I have 
put ashes and stable manure, and have raised pretty 
good crops of wheat and clover : the situation is fine for 
an orchard, exposed to the South and Bast ; and from 
the present appearance, it promises to equal my plan- 
tations on much stronger soils — it is probable however, 
that when the roots strike into the lower strata of earth, 
the difference of vigour and size will be perceptible, 
in favour of the orchards growing on richer and deeper 
soils. 



Experiment no. 11. 
November 1st, 1810, 1 planted 30S trees on 11 acres 



56 EXPERIMEJ^TS 

of grouiul, at 30 feet apart ; the site of an old orchard 
of 120 trees of mdifferent summer fruit, planted at 60 
feet distance. I wished to make an experiment, to try 
the fitness of the scite of an old orchard for a new 
plantation of apple-trees. In some instances, the young 
trees came near the stumps of the old trees — I dug 
out the old earth and filled the holes, which were deep 
and wide, with surface earth and mud — I have since 
hauled mud round the trees, and over the whole sur- 
face, probahly tAvo hundred loads per acre; the orchard 
thrives well, but not equal to the adjoining lots, parts 
of which were planted the same season. From the 
result of part of my experiment number one, and from 
this confirmation of that result, I am satisfied with the 
soundness of the prevailing opinion, against the sites 
of old orchards for new plantations. Some parts of 
this orchard have a soil of considerable richness : the 
greater part is planted with Hewes's crab, unquestion- 
ably the hardiest, and one of the most vigorous of our 
native apples — nevertheless, the contrast with or- 
chards on both sides of it, is so striking, as to demon- 
strate the comparative unfitness of the soil for the pur- 
poses of a new plantation. 

This remark however ought not to be applied tp 
the spots where young trees, or those even of middling 
age, have grown — in filling up vacancies in growing 
orchards, the deterioration of soil produced by the 



OJV ORCHARDS). Sf 

growth of a tree for fifteen or twenty years, cannot be 
sufficient to injure one replanted in the same spot — on 
the contrary, the digging deep, and manuring the eartli 
for the first tree, often renders the spot more eligible 
for a second, or third. 

The preceding experiments were undertaken with 
a view to ascertain the best mode of planting and cul- 
tivating orchards. If my judgment does not deceive 
me, I think they will be found satisfactorily to prove 
the utility of cultivation to the promotion of the growth 
of an orchard ; that by the aid of good cultivation, and 
the application of proper manures, orchards will 
flourish in any soil sufficiently dry ; and that what is 
usually denominated the quinquennial rotation of 
crops, and is now practised almost universally by good 
farmers in the middle states affords a degree of cul- 
tivation, sufficient to ensure the due degree of vigour 
and productiveness to apple trees^. 



5» MJJ^AGEMEJVT 



CHAPTER XIV. 



ON THE PROPERTIES AND MANAGEMENT 
OF CIDER. 



This is unquestionably, the most difficult branch 
of the business of an Orchardist; and that on which 
the success of his plans must chiefly depend. It in- 
volves some principles of chymical science, not easily 
comprehended or explained by men of common educa- 
tion, yet necessary to be known to every cultivator of 
orchards, who aims at any degree of perfection, in the 
selection of his fruits, or the management of his liquor. 
In the explanation which I shall attempt of these rules 
of the art of cider making, with their principles and 
details, I shall avail myself of the opinions, and some- 
times of the language, of men of high reputation and 
great skill, in preference to any exposition of what 
might be offered as the result of my own practice and 
experience. Those respectable writers, have been my 
instructors iu what may be properly denominated the 



OF CIDER. 59 

mysteries of the art ; T can therefore confidently re- 
commend to others their rules of practice, as tested 
and confirmed by my own experience. 

The properties of a cider and table apple are very 
different, although sometimes combined in the same 
apple : toughness, dryness, a fibrous flesh, and astrin- 
gency, are all good properties in a cider apple — yellow 
flesh indicates richness and strength— the heavier the 
must, the stronger the cider — in the Vandervere ap- 
ple, the must is eleven penny weight in the pint heavier 
than rain water — in the Coopers russeting, the hea- 
viest must we know of, it is twenty four penny weight 
in the pint heavier. All cider apples should ripen as 
late as the first of November, and not later, to prevent 
the expense of housing — if it be necessary to house 
them, it will be of great importance that they possess 
the property of keeping without rotting. The merit 
of cider, depends much on the proper separation of 
the fruits— those whose rinds and pulp are tinged with 
sreen, are inferior to those tinged with yellow, and 
should not be mixed together. 

Apples which fall fully ripe, make better cider 
than those which are shaken— they should all be kept 
till perfectly mellow : the strength and flavour of cidei- 
are increased, by keeping the fruit under cover before 
it is ground; but unless exposed to a curreni of air. 



6i) MANAGEMEJ\^T 

and spread tliiu, it w ill contract an unpleasant smell 
which will aftect the taste of the cider — much water 
is absorbed in wet weather — as the fruit becomes 
mellow, the juice will be Iiigher flavoured, but will 
lessen in quantity. The flavour is supposed to in- 
crease, as long as the fruit continues to acquire a deep- 
er shade of yellow, without decaying — all decayed 
fruit should be carefully picked out before grinding : 
apples not ripe at the same time, should never be mix 
ed : but three kinds, one of which possesses flavour, 
another richness, and a third astriugency, may possi- 
bly be found to improve each other: the finest liquor 
I ever have seen, was made from the crab, with a 
a small portion of the Harrison apple of Newark, and 
the Winesap of West- Jersey. The practice of mixing 
different varieties may often be found eligible, for it 
will be more easy to find the requisite quantity of 
richness and flavour in two kinds of fruit, than in one; 
it is a fact generally understood, that ciders from mix- 
ed fruits, are found to succeed with greater certainty, 
than those made from one kind — although this prac- 
tice would deprive the dealer of certainty in the qual- 
ity of his liquor, and ought not therefore to be recom- 
mended for general adoption, yet it is worthy the at- 
tention, of an admirer of fine liquor, when providing 
for his own consumption. 

The fruit, in grinding, should be reduced as nearly 



OF CIDER. 61 

as possible to an uniform mass — the advantage which 
cider receives from the perfect grinding of the rind 
and seed are well known, but not so well understood. 
By the mechanical operation of the nuts, the various 
fluids which occupy the vessels of the fruit, are min- 
gled with the juices of the rind and seeds, and with 
the macerated substance of the cells themselves. 

If the juice of an apple be exti-acted without bruis- 
ing the fruit, it will be found thin and defective in rich- 
ness, compared to the juice of the same .apple, extract- 
ed after it has been some time exposed in a bruised 
state, to the influence of the air and light ; it then be- 
comes deeply tinged, less fluid, and very rich: in the 
former statQ, it apparently contained but little sugar; 
in the latter, a great quantity ; much of which has 
probably been generated since the fruit became brui- 
sed ; though it may be difficult to explain satisfac- 
torily, the means by which this effect was produced. 
The component parts of sugar are known to be vital 
air, inflammable air, and charcoal; the two latter sub- 
stances are evidently component parts of the apple ; 
and it is probable, that during the process of grinding, 
they may absorb and combine with a portion of the 
vital air of the atmosphere: In the operation of 
grinding slowly, the liquor acquires good qualities 
that it did not before possess. 

9 



62 MANAXiEMENT 

In making cidei* from almost every fine apple, tlic 
liquor becomes more saccharine and improved, by the 
pomace remaining twenty four hours in the vat, pre- 
vious to being pressed ; to this the must of the 
Hewes's crab is an exception ; it always losing part 
of its delicacy and disposition to become fine, if not 
immediately separated from the pulp. 

It is a generally received opinion, that the middle 
running of a pressing makes the finest liquor; the first 
third will be found to contain most saccharine particles 
and less purity, requiring more fermentation ; in the 
last running, there will be greater purity, but the sac- 
charine part will be considerably diminished ; the mid- 
dle running will be found to combine strength and 
purity in the highest degree. 

The fermentation of liquors has been divided into 
three stages ; the vinous, tlie acetous, and the putre- 
factive : the first takes place only in bodies containing 
a considerable portion of sugar, and is always atten- 
ded with the decomposition of that substance : the 
liquor gradually loses its sm eetness, and acquires an 
intoxicating quality ; and by distillation yields a grea- 
ter, or less quantity of ardent spirit, according to the 
quantity of sugar and the skill of the distiller. When 
this fermentation proceeds too rapidly, it is sometimes 
confounded with the acetous ; but the product of that 



¥^- 



or CIDER, 63 

is entirely different — when ever the fermentation, 
though purely vinous^ becomes violent, it tends to in- 
jure the strength of the cider, by carrying off a part of 
the ardent spirit with i\\Q disengaged air — the acetous 
fermentation follows the vinous ; sometimes, when the 
liquor is in small quantity, and exposes a large sur- 
face to the air, it will precede it — in this, the vital air 
is absorbed from the atmosphere, and the vegetable 
acid, ardent spirit, and sugar, if any remain, are alike 
converted into vinegar. 

In the putrefactive process which succeeds the acet- 
ous, the vinegar loses its acidity, becomes foul and 
viscidj and emits air of an offensive smell; an earthy 
sediment subsides, and the remaining liquid is little 
but water. 

As sugar is the only component part of the apple 
which produces ardent spirit, it might thence be in- 
ferred, that the strongest cider would be afforded by 
the sweetest frmts: the juice of these sometimes, when 
the flesh is not liigldy tinged with yellow, is deficient, 
in what is termed "body" in liquors; and is frequent- 
ly apt to pass from the saccharine to the acetous state* 
In the opinion of some skilful managers, much of the 
strength of cider is derived from the skin and seeds, 
hence arises their attention to grind them thoroughly. 
The strongest ciders are made from fruits which pos. 
sess some degree of astringency. 



64 ^ MANAGEMENT 

The time Miiicli -will elapse before tlie vinous fer- 
mciitaliou commences, is veiy uncertain — in warm 
Aveather, and in cider made from weak or immature 
fruit, it commences in a few hours — but if the fruit is 
ripe, and the weather cold, it will be delayed for a 
%veek, and sometimes for a month : the fermentation 
of the exquisite crab cider, blended Avith the Harrison 
and Wincsap, of which 1 have in another place made 
mention, was never farther apparent, than in the swel- 
ling of the liquor out of the bung-hole, without any 
sensible effervescence — and even that did not take 
place till near the Spring, although the cider was in a 
tight cellar, secured by glazed windows . In general, 
the fermentation is delayed in proportion to the clear- 
ness and strength of the cider. 

In the commencement of fermentaton, the dimen- 
sions of the liquor are enlarged, intestine motion is ob- 
servable in the cask, and bubbles of fixed air rise and 
break on tlie surface : if the casks are placed in the open 
air, or in cool well ventilated cellars, the fermentation 
Avill proceed moderately, and will gradually subside, 
as the proper degree of it has been attained, accord- 
ing to the purity and strength of the liquor. Two 
modes of conducting the fermentation are practised ; 
the first is with large vessels open at the top, to per- 
mit the feculent particles of the pomace to be visible 
as they rise to the surface, and form a skum — when 



OF CIDER. 6', 

the liquor has sufficiently fermentetl, this skum begins 
to crack ; the fissures are at first small, but soon en- 
large, and open to view the fermenting liquor oozing 
through them — the critical moment is to be seized as 
this skum begins to crack, and before it begins to 
subside, Avliich will, if permitted, destroy the purity of 
the liquor. At the time when the openings are first 
perceived, the cider may be drawn off in a pure state, 
free from any mixture with the skum above, or the 
heavier particles which sink to the bottom : it will be 
obvious, that this process can be conducted only on 
a small scale ; is attended with expense, and requires a 
close and minute attention, which few can conveniently 
devote to it — it is therefore not much used, but in the 
manufacture of the finer liquors, by very nice mana- 
gers, on a very limited scale. The other mode is that, 
which is universally practised. 

The cider is placed in casks with the bungs out — 
either in cellars or in the open air. As the fermen- 
tatiow proceeds, the pomace issues from the bung- 
hole — once or twice a day, the casks are filled from 
an ullage of the same liquor, which should be kept 
bunged to prevent an excess of fermentation : in one, 
two, or three weeks ; according to the purity and 
strength of the cider, and the coolness of tlie season 
and situation, the process of fermentation will be com- 
pleted, sufficiently to permit the casks to be closed; 



66 MAjYAGEMEKT 

Avhicli must lie douc gradually, by first putting in the 
bung loosely; then, as the fermentation subsides, dri- 
ving it in tight, leaving loose tlie vent spill, which, in 
a day or two may be also driven in tight ; the liquor 
must then settle for a fortnight, previous to its being 
racked off in clear weather. In the second mode of 
managing the process of fermentation, less judgment 
is requisite to conduct it safely — the time of closing 
the bung and checking the fermentation, can be pretty 
well ascertained by the state of the froth, or cream, 
discharged from the buug-liole ; when that is perfectly 
pure, there can be little danger in stopping the cask— 
the less fermentation takes place, the sweeter will be 
the liquor ; a little experience will soon give the re- 
quisite skill to any attentive manager in this opera- 
tion. 

If a cask be placed in a situation wiiere tliere is little 
change of temperature, the fermentation will generally 
proceed, until the whole of the saccharine part is de- 
composed, and the liquor becomes rough and uT^)al- 
atable — ^but as ciders which contain a large portion of 
sweetness are most valuable, much attention is em- 
ployed to prevent an excess of fermentation : this is 
usually done by placing the casks in the open air, 
which is the most effectual method ; or in sheds through 
which there is a free current of air ; and by di'awing 
off the liquor from cue cask to another* . 



OF CIDER. G7 

By these means the liquor is kept cool, and its de- 
composition, in consequence, retarded — ^but the effect 
of racking off, unless the liquor be bright, does not 
seem so well ascerfciined. It is generally done with a 
view to cool it ; but heat is rarely or never disengaged 
in the fermentation of cider — and the air through 
which it passes when the operation is performed, is 
usually warmer than the body it is supposed to cool : 
some degree of cold will, no doubt, be produced by 
evaporation, but never suflRcient to produce the total 
cessation of fermentation, which takes place after the 
liquor has been drawn off from one cask to another. It 
no doubt gives out something, and may receive some- 
thing from the atmospherick air, with which it can 
never have been properly in contact, having always 
been covered Avith a stratum of fixed air — this may at 
any time be proved, by holding a lighted candle close 
to its surface, where it will be immediately extin- 
guished. 

The process of fermentation, if the weatlicr be cool 
and settled, will generally be completed in a few- 
days ; and the liquor will then separate from its impa- 
rities. Whatever is specifically lighter, will rise to 
its surface ; whilst the heavier lees will sink to the 
bottom, leaving the intermediate liquor clear and 
bright : this must instantly be drawn off, and not be 
suffered on any account to mingle with its lees ; for 



6g. -MANAGEMEKT 

these possess mucli the same properties as yeast, and 
Avould inevitably bring on a second fermentation : the 
best criterion by which to judge of the proper time to 
rack off, will be the brightness of tlie liquor — this is 
ahvays attended with external marks, by which the 
cider-maker can judge — the discharge of fixed air, 
which always attends the progress of fermentation, 
has entirely ceased ; and a thick crust, formed of frag- 
ments of the reduced pulp, raised by the buoyant air 
it contains, has collected on the surface. The clear 
liquor being draM'n off into another cask, the lees may 
be put into small bags (such as are used for jellies) 
to filtrate, and will become bright — it may then be 
returned to the cask, in which it w ill have the effect of 
preventing a second fermentation — it seems to under- 
go a considerable change in the progress of filtration: 
its colour becomes deep, its taste harsh and flat — and 
it has a strong tendency to become acetous — should it 
become acetous, it must not on any account be put 
into tlie casl;:. If the cider, after being racked off, re- 
main bright and quiet, nothing more need be done to 
it till the succeeding Spring ; but if a scum collect on 
the surface, it must be again racked ; as this, if suffer- 
ed to sink, would be injurious: if a disposition to fer- 
ment continue, it will be necessary to rack off again, 
whenever a hissing noise is heard. The sti'ength of 
cider is much reduced by frequent racking; in part, 
because a larger portion of sugar remains unchanged, 



OF CIDER. 69 

which adds to the sweetness at the expense of the other 
qualities ; and probably because a portion of ardent 
spirit escapes, whilst the liquor presents so large a 
surface to the air. The juice of those fruits which pro- 
duce very strong cider, often remains muddy through 
the whole winter, and attention must be paid to pre- 
vent an excess of fermentation — the casks into which 
liquor is put, whenever racked off, should be made 
perfectly clean by scalding, with about one pailful of 
boiling water, and about one pint of fresh unslacked 
lime, in each barrel, or in that proportion for a large 
cask, taking care to keep the ])ung in while the lime 
is slacking, which will effectually destroy any acidity 
or must in the cask : To prevent danger from bursting, 
air may be occasionally given by the vent — the cask 
must be rinced out carefully, after the lime and hot 
water have been in one hour. The excess or the re- 
newal of fermentation, is very much prevented by the 
operation of stumming with brimstone, into which, 
while in a melted state, strips of rag about six inches 
long are dipped, then fixed to a hook on a long bung, 
and burnt in the cask with a few gallons of cider tight- 
ly bunged up ; the cask is then shaken well, to incor- 
porate the fumes with the liquor, before it be opened 
to receive the cider which is racking off. 

About the end of February, or beginning of March, 
in fair weather, the cider should be again racked off. 



70 MANAGEMEKT 

If not spontaneously fine — it must be cleared by the 
aid of Isinglass, about one ounce to half an ounce per 
barrel, according to the clearness and strength of the 
cider: all artificial fining somewhat diminishes the 
strength and richness of cider, as I have fully proved 
by various experiments — still the cider must be per- 
fectly fine previous to bottling, otherwise it will break 
the bottles, and, without great care in decanting will 
be unfit to drink : indeed I do not recollect to have 
ever seen any very delicate bottled cider, that had not 
been perfectly fine previous to bottling, either spon- 
taneously or artificially, except in the case of Crab 
cider, which from the singular organization of the ap- 
ple, and from the natural tenuity and clearness of the 
liquor, never can have any considerable portion of 
feculence to be discharged by fermentation, or separa- 
ted by fining. 

Cider made from good fruit, and properly manufac- 
tured may, if put up in casks after careful racking, be 
kept over the summer in deep dark cellars or vaults. 
In the practice of England, it is almost universally 
kept over the first season ; in America but seldom ; 
and that only in ciders of great purity and strong bo- 
dy, in vaults or lower cellars ; such as are frequently 
constructed in large cities, but never, that I have seen, 
out of them. 



OF CIDER. %i 

Tlie bottling of cider is usually clone in the month 
of March and April, before the blossom fermentation 
takes place ; or, in ciders spontaneously clear, it may 
be delayed till after this period of fermentation, and be 
performed late in May ; but never during the season 
of blossoming — for the finest ciders are then some- 
what affected in clearness, and all will have a tenden- 
cy more or less, to break the bottles. 

Great care should be observed in making the bot- 
tles perfectly clean — free from oil, from tartar precipi- 
tated by wine, or any kind of matter incrusted on the 
sides, which frequently resists washing with wa- 
ter, and will remain until decomposed by the acidi- 
ty of the cider — the bottles should be carefully clear- 
ed of remnants of cork, which always injure the taste 
of the cider. 

Cider should remain twenty four hours in the bot- 
tle before it is corked ; it requires some time to take 
the bottle when thus treated, but finally is a better li- 
quor, and less dangerous to the bottles ; about an inck 
of vacant space should be left in the neck of the bottle 
below the cork, when placed on its bottom, which 
should be always done during the first season — the 
bottles may then be placed on then- sides with safety. 
Wiring with brass or copper wire, is a correct prac- 
tice, when cider is to be kept a length of time; in 



r2 maj^'agemejYT 

liquors intended to be preserved for some years, and 
in those of great vinous flavour, and delicacy of 
taste: with this management, I have cider of 1810, the 
mixture of Crab and Harrison and Winesap, be- 
fore spoken of, wliich annually improves like the finest 
wines. 

Bottled cider should be kept in the coolest cellar 
in the house : if the light can be excluded by shutters, 
it will be a great additional prbtectiou against the 
heat of our summers — the bottles should never touch, 
for the concussion which usually attends severe strokes 
of thunder in our climate, frequently w ill crack them 
when in contact with each other. The best situation 
for them, is on a brick or earthen cellar floor, with 
clean dry sand up to their necks ; to exclude the air 
and prevent their jarring. No pains should be spared 
to procure good corks, but they should not be im- 
mersed in hot water, as is frequently done — this pro- 
duces a temporary pliability and softness in the cork, 
which lessens the labour of corking ; but it invariably 
is followed by a contraction and shrinking of the cork, 
which proves injurious eventually to the cider. With 
every possible attention to the management of cider, 
it will require the strongest bottles to withstand its 
disposition to fly in our warm climate — with strong 
bottles, and careful attention to the foregoing rules, 
the breakage will seldom exceed three per cent the 
first summer; after v^hich there is but little risk. 



OF CIDER. 73 

When cider has become liarsh by excess of fer- 
mentation, the addition of a small quantity of bruised 
wheat, toasted bread, or other farinacious substances, 
will much diminish its disposition to grow sour. 

It has been discovered by medical gentlemen of em- 
inence in England, and is stated by Mr. Knight with 
many other interesting facts and opinions, for wiiicli 
I acknowledge myself indebted to him, that strong 
astringent ciders have been found to produce nearly 
the same effect in cases of putrid fever, as Port wine ; 
the tanning principle which abounds in both liquor^, 
and is said not to be found in the Peruvian bark, is 
probably the agent; and this in cider, might by a pro- 
per choice of fruits, be increased to almost any extent. 
A friend of mine, a son of an eminent physician in 
this State, informed me, that his father was accustomed 
to the use of fine bottled cider in this way among his 
patients ; and I perfectly recollect, to have produced 
an entire cure of the fever and ague, in a delicate 
young lady of thirteen or fourteen years old, who felt 
confidence in the remedy from the recommendation of 
a respectable friend, and applied to me for a bottle of 
crab cider, which she drank on the approach of the 
paroxysm about five o'clock in the afternoon, and 
immediately fell into a sleep, from which she awoke 
next morning perfectly cured. 



71 COKCEJ^TRATlOJSr 



CHAPTER XV. 



OF THE CONCENTRATION OF CIDER BY 
FROST. 



In the elements of agricultural cliymistiy written 
by Sir H. Davy, there is a table of the proportions 
of alcohol in the various kinds of liquors— among others, 
it is stated, that rum contains 53. 68 per cent, being the 
strongest, and brown stout 6. 80 being the weakest of 
the enumerated kinds — Madeira wine is rated at 19. 34 
to 24. 93, cider and perry at 9. 87. If by freezing cider, 
and separating tlie concentrated liquor from the aque- 
ous parts, you can double its strength, you will obtain a 
wholesome, high flavoured, mild liquor of the strength 
of Madeira wine. This experiment I made satisfactor- 
ily the last winter; I racked off two hogsheads of good 
sound well flavoured cider, into two other hogsheads, 
containing about eighty gallons each — these I exposed 
with the bungs out, to the severest cold of January, on 
the north side of a building ; (it is necessary that the 



BY FROST. 75 

casks should be only part full to prevent their burs- 
ting) after a fortnight's exposure to unremitted cold, 1 
found the cider surrounded by a mass of ice of moder- 
ate hardness — ^this I perforated at the end near to the 
bottom and drew out the concentrated liquor, about a 
barrel from each hogshead ; the residuum, when dissol- 
ved on the return of raild weather, was so vapid and 
weak, that my workmen would not accept it as a pres- 
ent for the use of tlieir ftimilies, it was thrown away ; 
one barrel of the liquor thus obtained, I mixed with 
other ciders to strengthen them for family use in the 
summer, the other, after fining, I bottled ; and can truly 
say that it is an excellent, vinous, strong, pure liquor ; 
free from any spiritous taste ; of twice the ordinary 
strength of good cider, and promises with age to im- 
prove to a high degree of strength and perfection. 



r* MAKAGRME,\''T 



CHAPTER XVI. 



ON THE NATURE AND MANAGEMENT OF 
CUAB CIDEK. 



The apple called the Hewes's Vh'ginia crah, dif- 
fers so much from all others, that the liquor extracted 
from it requires a system of management adapted to 
the peculiar qualities of the fruit. On the nicety of 
this management, much of its excellence depends ; for 
manufactured as other fine ciders usually are, it will 
not possess that delicacy of flavour, or that singular 
brightness and lightness of colour, which are consid- 
ered as peculiarly characteristick of this liquor. 

In dry seasons, and on light or uncultivated soils, 
the apples are apt to fall too early ; they are not how- 
ever very liable to rot ; in more favourable soils, and 
in good seasons, they hang from the first to the last of 
October : about the middle of the month we begin to 
gather them — from the small size of the fruit, this is 



OF CRAB CIDER. 77 

a troublesome and expensive operation, which mui^ 
be performed only in dry weather, or when the dew is 
off the ground : they are laid dry on tlie floor of the ci- 
der house, or other building, not more than one foot 
tliick, to permit them to ripen and evaporate the watery 
particles ; exposed as much as possible to a current 
of air, but secured from rain : after lying two weeks, 
they are picked over carefully, throwing aside every 
rotten or specked apple — if the green are separated 
from the ripe fruit, the trouble will be amply repaid 
by the increased flavour of the cider — they are then 
ground as closely as possi])le, for such is the tough- 
ness of the flesh, that no degree of grinding will de- 
stroy its fibrous and spongy nature. The pomace 
must not be suffered to lie in the vats ; for cider so 
treated, will acquire a high colour, and an increased 
disposition to ferment, and will be also more difficult 
to fine : it is to be placed immediately on the press, in 
a frame or crib, constructed in the following manner: 
Three pieces of tough white-oak on each side, are 
connected together by tenons and mortices, so as to 
form a hollow square of five by four feet in tlie clear : 
on these cross pieces, are nailed white-oak slats, three 
feet long, one inch and a half wide, and half an inch 
thick, which stand upright when the crib is fixed on 
the press ; the mortices are riveted, with iron bands, 
and the tenons secured by iron pins three quarters of 

a.n inch thick, to resist the pressure of the beam : In 

10 



7i MANJGEMkJrr 

this crib no straw is necessaiy, the pomace beiug suf- 
ficiently fibrous and tough to prevent its passage 
through the slats, witli the severest pressure; the juice 
is white, and clear as spirit from a still, without any 
mixture of pulp — it passes through the finest flannel 
without clogging; its exti-eme purity will admit of its 
being transported to a great distance, before the com- 
mencement of the fermentation. After the juice has 
been expressed from the pomace, it is usual to throw 
back the pomace into the vat, to make water cider of 
a superior equality ; for it is more difficult to press this 
pomace clean than that of other apples — a better mode 
of managing it, which I practice, is, to grind up other 
fine cider apples, and with them make a cheese with 
straw in the usual way, mixed with the spongj- pomace 
of the Crab, making a high flavoured sprightly liquor, 
recjuiring but little fermentation, and easily fined. The 
pure Crab is placed to ferment in a cellar : if well 
made, it throAvs out notliing but white froth, requiring 
less fermentation than any other cider — if it ferments 
kindly, the cask may be closed in a few days, and in 
about a fortnight, after the fermentation has subsided, 
it may be racked off in cleai* weather, and closed up 
till about the end of February, when it must be again 
racked, and if not spontaneously bright, must be made 
so by the aid of Isinglass, in the proportion of one 
ounce to a hogshead — in about eight or ten days, ac- 
cording to the clearness of the weather, it must be 



OF CRAB CIDER. 79 



again racked, and kept till the propel* season for 
bottling. 



When Crab cider fines spontaneously, it is a much 
more highly flavoured liquor than when fined by any 
artificial mode; every kind of fining seems to desti'oy 
some portion of the richness and exquisite flavour of 
this liquor : in every instance within my recollection, 
I have found artificial fining injurious to the richness 
and flavour of this cider. In its natural state, the 
spontaneous fermentation of Crab cider well manufac- 
tured, is never violent; but when fined by isinglass, 
or the whites of eggs, I have generally perceived it 
affected by a degree of fermentation difficult to check 
without racking, which is often very injurious to the 
flavoui' of the cider. 

I have now in bottles Crab cider made in 1810, 
wliich never underwent a greater degree of fermenta- 
tion than was sufficient to raise it out of the bung-hole, 
by the enlarged volume of the liquor, and spontaneous- 
ly fined itself after only one racking ; wliich exceeds 
in vinous flavour, and in brightness, any cider I have 
seen — I have this year tasted Crab cider, manufactu- 
red by a respectable dealer in cider in my neighbour- 
hood, never artificially fined, but bottled late in May ; 
with a small portion of cloudiness, caused by what is 
usually called the blossom fermentation, which per^ 



go MANAGEMENT isfc. 

fectly subsided in the bottle, exceeding in flavour in 
the opinion of good judges, any liquor artificially fined^ 
within their recollection. 

It may be laid down as a general rule, that the less 
crab cider is racked, the lugher is its flavour. It seems 
probable, that the liquor is improved by having some- 
thing to feed on — ^the cider of the highest character, 
tlirows up bubbles of fixed air like the still cham- 
pagne wine : that life or briskness, so much admired 
by many people in this cider, is really a defect; when 
existing in a great degree, it is an invariable evidence 
that the cider has undergone too great a degree of 
fermentation. Of all ciders known in our country, the 
crab is the most economical in regard to bottles — ^if 
fine, and suffered to stand twenty-four hours in the 
bottle before it is corked, it will break but few bot- 
tles — when packed in loam, and the corks secured by 
the top of the box, it may be safely exported to the 
most distant parts of the world, and is becoming a 
valuable article of foreign commerce. 



PERRY. 91 



CHAPTER XVIL 



► ■SK 



PERRY. 



In the manufacture of Perry, the same rules are 
adopted as in making cider; except, that it is not usual 
to permit the pulp to remain long before pressing; it 
should be done immediately after grinding. Perry 
does not become so clear and bright as cider — it must 
be racked off when moderately clear: and must if ne- 
cessary, be fined by isinglass. 



32 ' FIJ^IKG 



CHAPTER XVIIL 



ON FINING CIDER. 



AVhen fining is wanted for good cider, Isinglass is 
the best : it is composed of innumerable fibres, which 
being dispersed over the liquor, attach themselves to, 
and carry down its impurities. It should for tliis pur- 
pose, be reduced to small fragments by pounding in 
a mortar, and afterwards be steeped in a quantity of the 
cider to be fined, sufficient to produce its greatest de- 
gree of expansion — in this state it must be mixed with 
a few gallons more of the liquor, and be stirred till it is 
diffused and suspended in it; it is then to be poured into 
the cask, and incorporated with the whole by contin- 
ued agitation, for the space of two hours : one and a 
half, or two ounces, calculated at about five staples to 
the ounce, are sufficient for a hogshead of 110 gallons. 
The operation of Isinglass is somewhat chymical as 
well as mechanical: it combines with, and carries 
down the tanning priuciple, heuccj in the process of 



CIDER, «S 

fining, the liquor loses a large portion of its astringen- 
cy ; Isinglass is more easily diffused through the liquor 
by being boiled; hut by this it is dissolved, and its 
organization, on which its powers of fining depend, 
is totally destroyed : the excessive brightness it pro- 
duces, is agreeable to the eye, but the liquor in my 
opinion, from repeated experiments, more especially 
in the cider from the Hewes's Crab, always becomes 
more thin and acid by tlie operation. 

Where Isinglass cannot be had, the whites of eggs 
are an excellent substitute : many nice managers a- 
mong the opulent agriculturists of this and the neigh- 
bouring states, use them for the table liquors bottled 
at home ; by some accurate and scientifick men they 
are preferred to Isinglass, as less apt to produce hard- 
ness in the liquor: the quantity required for a hogs- 
head, are the shells and whites of three dozen eggs ; 
the shells pounded in a mortar, and then stirred with 
the eggs in a few gallons of the liquor, to diffuse 
them well before they are poured into the cask, when 
the whole mass must be agitated for an hour or two^ 
as is directed in the use of Isinglass. 

Whether Isinglass or whites of eggs are used, I 
would reccommend as a still better mode than the a- 
bove, that the fining when diffused througli a few 
gallons of liquor be poured into the empty cask, the 



84 FUSING CIDER 

liquor to be theu racked off and poured on the fining ; 
this mixes it well with the whole mass without the 
necessity of stirring. 

Mr. Joseph Cooper of Gloucester County N. Jer- 
sey, recommends the jelly from Cows feet as a good 
fining — that from one bullock, warmed and mixed 
with cider, fined two hogsheads — he strained it before 
mixing it; racked off the cider in ten days — he thought 
it improved the flavour of the liquor. 



SUILDIJVGS isfc. 85 



CHAPTER XIX. 



OF THE BUILDINGS AND MACHINERY CON- 
NECTED WITH A CIDER ESTABLISHMENT. 



The heat of the American climate during a great 
part of the autumnal months, renders it extremely 
difficult to prevent an excess of fermentation, destruc- 
tive of the sweetness and flavour of cider made from 
our driest and richest fruits — hence the necessity of 
selecting for fine cider, such apples as ripen late. 
These generally require to he housed, to protect them 
from rain and frost, and to give them the requisite 
degree of maturity : to a limited extent of orcliarding, 
the ordinary out-buildings of a farm will supply the 
place of more convenient structures — in a large estab- 
lishment, the increased excellence of the liquor, and 
economy of labour, will amply repay the cost of a 
cider house. A building of 45 by 33 feet, will contain 
the mill and press on the lower floor, and will hold 

in the upper story, apples sufficient to make twenty 

11 



80, BUILD IJ^GS'Vc. 

hogsheads of cider, without being laid so thick as to 
endanger their rotting, in a draft of air, through a door 
at each end of the loft : an opening in the floor over 
the hopper will permit the passage of the apples to 
the mill. The operation of cider making, may thus 
be conducted without interruption from the weather, 
and be continued with the aid of a close stove and 
glazed windows, through the severity of our early 
winters, when it would be impracticable to conduct it 
in the open air. 

A most valuable addition to the cider house, but 
rarely adopted, is a cellar under the building to con- 
tain the cider casks ; communicating by a hose with 
the press, for the conveyance of the cider without labour 
or waste — in such a building, the floor of the cider 
room must be of plank, on strong joists and sleepers, 
resting on brick pillars in the cellar, to support the 
weight of the mill, press and horse. With glazed 
windows, such a cellar may be preserved in a proper 
temperature in winter, and by the aid of shutters may 
be kept cool in the hottest summer weather, for the 
preservation of cider in casks, through the season. 

The construction of cider works varies much in the 
several districts of this state — the common form of the 
mill is with two nuts standing perpendicularly, with 
a long sweep for the ho^'se, fixed to th^ axis of 



BUJLDIJVGS is-c. ^7 

one of tliein — it may be so formed as to take tlie apple 
fi'om the hopper and break it on the end plank of the 
frame of tlie mill, and then convey the broken parts 
to the other nut, so as to eflPect a double grinding by 
the two nuts; this is an improvement on the mills in 
common use. U'he nuts are usually made of the 
toughest White-oak ; black Walnut will be found 
equally solid^ and less liable to crack and split. 

The nuts are generally fluted ; sometimes a plain 
cylinder ; and in others, with the addition of an iron 
hoop running round the cylinder in a spiral direction, 
to cut the apples : in the larger establishments con- 
nected with distilleries, the nuts are sometimes fixed 
horizontally, and worked by a large wheel operating 
on a smaller cog wheel attached to the axis of one of 
tile nuts, performing several revolutions of the nuts 
with one revolution of the horse j which saves both 
time and labour. 

Within a few years past, nuts of cast iron in the 
mills, constructed on the simple principle formerly in 
use, and both nuts and wheels in the modern improve- 
ments in the more complicated form, have been intro- 
duced into use in this State ; and are gaining ground 
very rapidly in publick estimation. Strong objections 
exist in the minds of many of our farmers against 
them, founded on a belief that the liquor made by them 



SB BUILD LVGS Ijfc. 

is affected by the acid of the cider operating; on the 
metal, producing a dark sliadc in the colour : liaving 
used them for seven years past, I can confidently as- 
sert, that with such attention to washing the nuts, as 
is indispensible to cleanliness in the making of fine 
cider with wooden nuts of any quality or construc- 
tion, this apprehension will be found groundless : the 
cider made from the Hewes's Crab, is of all fruit li- 
quors the purest, the thinnest, and most proper for the 
detection of such a property in the iron nuts — if pro- 
perly made, no such effect will ever be perceptible. 
An effect arising from the extreme negligence and 
disgusting filth observable in many instances in the 
manufacture of cider, is not a fair argument against the 
economy, the durability, and the capacity of iron nuts 
for thoroughly grinding the skins and seeds of the ap- 
ple, without any tinge from the iron when conducted 
with due attention to cleanliness ; which advantages 
are universally ascribed to the iron nuts. * 

Connected with the mill, there is in all large cider 
works a framed vat, capable of holding sufficient pom- 
ace for a large cheese of four or five hogsheads : the 
pomace of all our fine cider apples, except the Hewes's 
Crab, acquires sweetness and strength by remaining 

* In many parts of the Eastern division of New-Jersey, where 
cider establishments are on a very large scale, the use of nuts 
is but little known; large wheels running in a circular trough, 
are there almost exclusively used for grinding their apples. 



BUILDIJVGS cTc. 89 

ill the vat from twelve to twenty-four hours before 
pressing. 

In pressing our best ciders, tlie pomace is formed 
into a cheese by the aid of straw, laid between the 
layers of pomace, and turned over at the edge, so as 
to form an external security on every side against the 
passage of the particles of the apple. This is a part 
of the operation of cider making, on which much of 
the excellence of the liciuor will be found to depend ; 
when skilfully done, it completely separates the juice 
from the pulp. Hair cloths are used in England for 
this purpose — in this country I have never seen them 
used, nor have I ever been able to procure them of a 
proper fabrick or size. In the manufacture of pure 
Crab, a crib of the form and construction mentioned 
under the head of that liquor is used, without straw ; 
and in the management of some of our correct manu- 
facturers of late cider, a crib of larger dimensions, and 
greater space between the slats is sometimes used, with 
straw laid in thin strata, and at the sides of the crib ; 
in preference to the use of the cheese, which in cold 
weather, being a manual operation, is very inconve- 
nient and uncomfortable. 

In the construction of the press within a building, 
the use of a lever has been universally abandoned, as 
requiring more space for its operation; more strength to 



9.U BUILDIjYGS isfe. 

move it, and being less secure from accidents than the 
screw. Of the kinds of screws, that denominated the 
drop-screw, descending from a fixed beam, and usu- 
ally worked by the strength of two or three men ; is 
much preferable to the fixed screw and falling beam, 
usually worked in the last stages of the operation by 
a horse ; l)eing less liable to danger to the workmen, 
and injury to the press. 

In many of the large establishments in the cider 
counties of New-Jersey, it is common to see a mill 
constructed on the improved principles here described, 
supply three or four presses. In the year 1810, a 
citizen of this State with one mill and three presses, 
made eleven hundred barrels of cider, chiefly for dis- 
tillation. 





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93 JDISTILLATIO.Y. 



CHAPTER XX. 



OF DISTILLERIES OF SPIRIT FRO^I CIDER. 



As these establislimenls Lave lately assiimed coii- 
sider.ible importance to tlie nation as a great and in- 
creasing source of revenue, .and are not liable to many 
of tlie objections ^vIlicll exist against the distillation 
of spirit from gi-ain — it may not be amiss to state 
some facts, founded on incontrovertible authority, to 
prove, that the farmers of our country may calculate 
on a certain demand from these distilleries for the 
products of tlieir orchards, liowcver abundant tliey 
may be, without apprehension from the jealousy of 
rival commercial interests, or the naiTow principles 
of colonial policy, which, in fruitful years, reduce the 
price of fruit liquor in the cider counties of England 
so low, as to be insufficient to pay the costs of man- 
ufacturing the inferior quality. 

Of the quantity of cider spirit distilled in the Uui- 



DISTILLATIOJSr. ' 93 

ted States, we have no positive evidence, it is never- 
theless certain that the quantity is great, and rapidly 
increasing in all the older States north of James 
River. 

In 1810, from the Marshalls returns it appears, that 
11032/^ gallons were distilled from domestick ma- 
terials in the small state of New- Jersey; while in 
Connecticut, in the same year, there were distilled 
Isy'l'iO^ gallons — of both these quantities we may 
safely calculate, that three fourth parts were the pro- 
duct of cider. In Essex county, N. J. in the year 
1810, there were made 198000 barrels of cider, and 
307310 gallons of cider spirits were distilled — one 
citizen of the same county in 1813, made SOO barrels 
of cider daily through great part of the season^ • 
from six mills and twenty three presses. In the pre- 
sent season, 1816, 25000 barrels of cider were made 
within the limits of a single religious society, as it is 
called, in Orange township, Essex county New- Jer- 
sey ; comprising about three fourths of the township. 
Such has been the abundance of apples in many of 
our eastern counties, that hogs and horses have been 
kept fat on them till late in December : in the great 
scarcity of provender produced by the severe drought 
of the last summer, cattle have been fed on the po- 
mace taken into the fields, and spread on grass grounds, 

and have been kept in good condition until the end 

IS 



94 DISTILLA'riOJ\r. 

of December. It is the opiuion of some judicious men» 
that as food for animals, the extraordinary abundance 
of apples, has nearly compensated for the sliort crop 
of corn in our great cider districts. These facts might 
be supported by many others equally strong, to prove 
the importance of this department of agriculture; al- 
though strictly considered, they do not come within 
the limits I had originally prescribed for this volume, 
they appeared to me too important in their nature, 
and too closely connected with the subjects I have 
discussed, to suffer me to pass them over without no- 
tice. 

A neighboui' of mine, of great experience as a distil- 
ler of cider spirit, once in the month of August distilled 
at the rate of 16 quarts & 7 eights from a baiTel of 30 
gallons; i. e. about one 7th of proof spirit. The usual 
quantity of spirit distilled from early cider on an aver- 
age, is 8 quarts from a barrel — it has been satisfactori- 
ly ascertained, that 14 quarts per barrel is the usual 
quantity obtained, from the four most celebrated New- 
ark ciders, viz. the Harrison, Granuiwinkle, Camp- 
field, and Poveshon. 



jblSTILLATIOjY. 



95 



Proportion of alcohol of 825 at 60, in different fer- 
mented liquors, obtained by Mr. Brandes experiments, 
extracted from Davys elements of agricultural chym- 
istry. 



Liquors. 



Proportion of alcohol perceiiL 



Rum 

Brandy 

Holland 

Port wine 

Haisin wine 

Madeira 

Sherry 

Currant wine 

Constantia 

Lisbon 

Red madeira 

Cape madeira 

Grape wine 

Calcavella 

Malaga 

Malmsey 

Claret 

Burgundy 

Tent 

Yiudegrave 

White champagne 

Frontignac 

Hermitage 

Goose berry 

Red champagne 

Tokay 

Elder wine 

Cider 

Perry 

Hock 

Ale 

Brown stout 



21. 40 to 

19. 34 to 

18. S5 



11. 95 



17. 43 



14. 37 



53. (58 
53. 39 
51. 60 
25. 83 
25. 7/ 
24. 42 

19. 83 

20. 55 
19. 75 
18. 94 
18. 40 
18. 11 
18. 11 
18. 10 
17. 26 
16. 40 
16. 32 
14. 53 
13. 30 
12. 80 
12. 80 
12. 79 
12. 32 
11. 34 
11. 30 

9. 88 
9. 87 
9. 87 
9. 87 
8. 88 
8. 88 
6. 80 



96 DISriLLATIO^r. 

The value of fruits for the manufacture of fermented 
liquors, may l)e estimated, from the specifick gravity of 
their expressed juices : the best cider and perry, are 
made from those apples and pears that afford the den- 
sest juices, and a comparison between different fruits 
may be made with tolerable accuracy, by plunging 
them together into a natural solution of salt, or a strong 
solution of sugar; those that sink deepest will afford 
the richest juice. 



STUMMIJVG Isfc. 97 



CHAPTER XXL 



STUMMING AND CLEANSING CASKS. 

Take a strip of linnen or cotton cloth, twelve inches 
long, and two broad — dip it in melting brimstone : 
when it is dry, let it be lighted and suspended from 
the bung of a cask, in which there are a few gallons of 
cider, by- an iron wire passing through the bung, un- 
til it is burnt out : the cask must remain stopped for 
an hour or two, and then be rolled to and fro, to in- 
corporate the furaes from the match with the cider, af- 
ter which it may be filled. If flavour is desired, some 
powdered ginger, cloves, or cinnamon, may be strew- 
ed on the match — the burning must be before the vi' 
nous fermentation. 

To cleanse a cask, take for a barrel, one pint of un- 
slacked lime, pour thereon one or two gallons of hot 
water — bung the barrel and shake it — while the 
lime is shaking, you must occasionally give it vent, 
lest the barrel should burst : let it remain in till cool- 
ed, and then rinse the cask with cold water — it will 
be perfectly sweet for use^ 



n vijVegar. 



CHAPTER XXIL 



VINEGAR. 



The supeiiority of vinegar made from strong well 
iiavoured cider, over the ordinary wine vinegar import- 
ed from Europe, is generally acknowledged. The man- 
ufacture of vinegar, has become an important branch 
of rural economy among many of our respectable far- 
mers, who are from principle opposed to the practice 
of distillation of ardent spirits : individual dealers in 
our large Sea-port towns, are engaged m large estab- 
lishments of this nature — in one instance, 1200 hogs- 
heads of cider have been converted into vinegar in a 
single season. The demand for cider for tliis pur- 
pose must be great and permanent : the habits of oui' 
people create a great family consumption — our sea-fa- 
ring citizens — our foreign commerce — and our white- 
lead manufactories, all require large and steady sup- 
plies of vinegar. 



VINEGAR. 99 

The greatest expense attending the management of 
vinegar, arises from the article of casks: tlie pro- 
tection by sheds from rain, admitting the influence of 
the sun, is of great importance in accelerating and per- 
fecting the process ; but it is often omitted, and the o- 
pen bung-holes are secured from rain by bricks, or 
pieces of board. 

The casks are as much as possible exposed to the 
sun, but any covered dry building will answer for a 
vinegar room, though somewhat less adapted to the 
purpose — the bungs are left open for the discharge by 
fermentation of the pomace, and for the admission of 
air at all times. If new cider be put on vinegar — or 
upon the lees or mother after racking off the 
tinegar, it will hasten the operation. In one season, 
cider at five dollars per hogshead will be converted 
into vinegar, at 14 or 15 dollars, an advance which 
will well repay the trouble and expense of the manu- 
fticture. 



100 APPLES. 



CHAPTER XXIIL 



APPLES. 



The following descriptions of a selection of one hun- 
dred kinds of the most estimable apples cultivated in 
our country, are intended to establish with some de- 
gree of certainty, the name, character, and origin of 
each variety ; they refer to a corresponding engraving 
of each kind in its numerical order, witli a view to 
identify eadi apple by an accurate delineation of its 
form and size. 



NO. 1. JUNETING, OR JENNETING. 

This is the earliest table apple of our country : the 
size is small, the form flat, the stalk long and thin ; the 
colour a pale green, turning to a light yellow when 
fully ripe, with sometimes a faint blush towards the 
Sun; the skin has an oily feel, the taste is pleasant, 



APPLES. 101 

though neither very juicy or highly flavoured. It is a 
great and constant bearer in good ground : it ripens 
from the twentieth of June to the middle of July, accor- 
ding to the soil, aspect, and age of the tree. The 
growth of the tree is straight, the form handsome, what 
Orchardists call beesom-headed; the size small. 



NO. 2. PRINCES HARVEST, OR EARLY FRENCH REINETTE. 

This is a very fine apple for stewing when green, 
and when ripe is a very pleasant eating apple — the 
form is flat, the size rather above the middling; the 
skin when fully ripe, of a beautiful bright straw co- 
lour; the flesh white, tender, sprightly, and juicy. 
The character of this apple stands very high ; it is a 
great bearer, and is in season during the whole month 
of July: the tree is of a middling size, the growth not 
very vigorous; the head round, the limbs spreading, 
without much symmetry or regularity — the stalk is 
long and planted in a deep hollow, as is also the 
crown. 



N0» 3. BOUGH APPLE. 



The size of this apple when on young trees, in 

rich ground, is sometimes large — ^tlie form is rather 

13 



102 , JPPLES. 

oblong; full, even, and fair — the skin is a very 
pale yellow, the flesh white, sweet, tender, juicy and 
well flavoured ; it is the finest early table apple Ave 
have ; and as an eating apple, is preferred to any other 
at the season in which it ripens, which is in July and 
August. The tree grows vigorously; the form is 
round, the foliage luxuriant, and of a deep green co- 
lour. 



NO. 4. SUMMER QUEEN. 

The Summer queen is an apple of the finest quality, 
and its appearance is uncommonly beautiful. The 
size is large ; the skin has a fine rich yellow ground, 
mixed with red, handsomely striped and clouded, 
sometimes in a proportion greater than the yellow; the 
blossom end is much pointed, and full of little furrows 
and protuberances; the stalk is long, and planted in 
a deep cavity, with projections of the flesh around the 
stalk, like the Roman stem ; the flesh is rich, yellow, 
and highly scented, equally suited for eating and stew- 
ing. It is not fully ripe until the beginning of Au- 
gust, but can be used for stewing long before that time : 
the tree is of a very luxuriant growth, with large 
leaves and hanging boughs : it is a great and constant 
bearer; it is known by the name of Swetts Harvest 
in many parts of New -Jersey. 



APPLES. I«3 



NO. 5. PARADISE APPLK. 

This is a dwarf, ov rather a shrub; it is much used 
for stocks to iiigriift for Espaliers, when it produces ve- 
ry large fruit — the usual mode of propagating it, is by 
suckers, which frequently bear the second year after 
transplantation — the fruit is rather small, of a yellow 
colour, and a sweet and pleasant taste ; it ripens the 
latter part of July : if not kept trimmed, like a currant 
bush, it shoots out large suckers, which will exhaust 
the principal stock, and produce fruit of a dimiuutive 
size. 



NO. 6. SUMMER ROSE. 

This is an apple of singular beauty and excellence, 
both for eating and stewing : the size is moderate, the 
form flat, the skin smooth, of a beautiful yellow re- 
sembling wax, blended with red in streaks and blotch- 
es; the flesh is sweet, sprightly and juicy; it does not 
become fully ripe till August, but is an excellent stew- 
ing apple in July, and is brought to market for that 
pui*pose, under the name of the Harvest apple : the 
tree is of a spreading form, giving a good exposure to 
the sun, and is very fruitful. 



104 JlPPLES. 



NO. 7. EARL\ SUMMER PEARMAIN. 

This is one of the'finest fruits of the season ; fre- 
quently preferred to a fine pear : the size is middling, 
tlie form oblong, uniformly regular, the ends both dee- 
ply indented — the colour in the shade is a dull red, 
somewhat streaked and faintly spotted ; in the sun it/ 
is frequently of a lively red, blended with a rich yel- 
low: the juice is abundant until too ripe; the flesh 
singularly tender — It frequently cracks open on the 
tree, and bursts from its own weight in falling — ^it is 
equally adapted to the table and stewing, and is pro- 
bably the most popular apple of the season, which 
commences with the first of August, and (it being very 
free from rotting) continues through that and the fol- 
lowing month : the tree is of a moderate size, the head 
very round and close; it grows remarkably well on 
light and sandy soils. 



NO. 8. RAMBOUR d'eTE,' OR SUMMER RAMBOUR. 

This fruit is also called the Rambour franc : it was 
imported into the United States from the garden of 
St. Cloud. The apple is large, of a flat form, a stalk 
of medium length, placed in a cavity of some depth ; 
the eye is large, the skin smooth, with streaks of red 




No. 5. Paradise Apple, 



No. 2 Prince's Harvest. 




No. 1. Junetins; 



No. 3. Bough Apple. 




No. 4. dimmer Q^ueen. 




No. 6. Summer Rose. 



No. 7. >!^uuiiner Pearmain. 




No. 8. Rambour D'Ete', 





No. 10. Maidens Blush. 



-^ r^..^^^ 



^x;^^ 




No. 13. Roseau D'Automne, 



APPLES. 105 



on a yellow ground ; the flesh is rich, sprightly and 
juicy, very proper for cooking : it ripens in Augiist 
and September. The tree is of a large luxuriant 
growth, with a spreading form. 



NO. 9. CODLING. 

The Codling, called also the English Codling, is a 
very fine fruit for pies and stewing, and is also a 
pleasant table apple : it grows very large and fair ; 
the form is o])long, rather irregular ; the skin is a 
bright, though pale yellow, with a fine blush frequent- 
ly towards the sun — it is somewhat pointed towards 
the blossom end ; the stalk short, the fiesh white, ten- 
der, and sprightly. The tree is uncommonly hand- 
some, vigorous, and fruitful ; bearing very young, and 
constantly — the leaves are large — it makes a fine ap- 
pearance in an orchard: the fruit is fit for stewing 
from the first of August, but does not become fully 
ripe till the end of that month, and continues in sea- 
son till late in October : it is one of the most profita- 
ble apples for market, ripening gradually, and being 
very free from rot. 



106 JPPLES. 



NO. 10. MAIDENS BLUSH. 

Tliis is an apple of large size, and great beauty'; 
exliibiting a lively contrast: a yellow gi'ouml, with a 
bright red cheek, whence it derives its name, given to it 
by Samuel AUinson Esq. late of Burlington, who first 
brought it iuto notice : the form is flat, the skin smooth, 
the flesh white, tender and sprightly, remarkably 
light and fitted for drying, for which it is preferred to 
any apple of the season : the stalk is short, and grows 
in a deep hollow, as does the eye — tlie fruit ripens in 
August, and continues in perfection till the end of 
September, and is fit both for pies and the table : the 
tree is uncommonly handsome, as well as vigorous in 
its growth, forming a fiae open and spreading head ; 
it bears abundantly and constantly, and is a very pop- 
ular apple in the Philadelphia market. 



NO. 11. SIBERIAN CRAB. 

The Siberian crab is a very beautiful apple ; of the 
size of a very large cherry, which it resembles in co- 
lour, skin and stalk. They are principally used for 
preserving, and are much admired for their great 
beauty and fine flavour : they grow in clusters, with 
long thin stems ; the flesh is rich and yelloW; the tree 



APPLET 107 



is of a small and delicate giowth ; very hardy, and 
of a handsome appearance — it is a great bearer, and 
is seldom injured by Spring frosts. 



NO. 12. ROSEAU d' AUTOMNE. 

This is an apple of middling size, and of great 
beauty. The skm is red, intermingled with bright 
rich yellow, and russet about the stem, which is short 
and deeply planted in a hollow, as is the crown : the 
flesh is rich, yellow, juicy, tender, highly flavoured, 
and very firm ; containing much of that transparency 
vulgarly called, fever and ague, which renders it hea- 
vy and solid : it ripens in September — the tree is of a 
large and vigorous growth^, and spreads much. I 
imported it from Jfingland, 



NO. 13. HAGLOE CRAB. 

The character of this apple as a cider fruit, stands 
very high in Herefordsliire, England, where the pa- 
rent tree was standing in 1783, in the orchard of Mr. 
Bellamy of that county : the cider, as stated by Mr, 
Marshal, has been supposed to exceed, for richness, 
flavour, and price, any fruit liquor which nature and 
art have produced. Sixty guineas have been oflered 



108 APPLES. 

for a hogshead of a huudied and ten gallons ; also 
bottle for bottle of Avine and spirituous liquors, have 
been offered for it. The fruit, when fully ripe, has 
a yellow ground streaked with bright red — the 
size about middling, the form round, flat at the ends ; 
the stalk large — the flesh remarkably soft and woolly, 
but not dry — the taste acid, but highly flavoured, the 
quantity of juice smaller, in proportion to the fibrous 
matter, than in most other apples, requiring near one 
third more of the Hagloes for a barrel of cider, than 
of common fruit : the juice, though uncommonly sheer, 
is singularly rich, and though the smell of the apple 
is faint, the flavour of the cider is high ; and when pro- 
perly manufactured, is very rich. The colour of the 
flesh is pale, but that of the cider dark — it ripens in 
August and September; keeps a long time without 
rotting — it bears abundantly and early: the growtli 
of the tree is very uncommon ; thick strong shoots ; 
buds, particularly at the extremity of the branches, 
very large; the colour of the wood dark — ^the size 
of the tree small : the Hagloe is an uncommonly fine 
cooking apple ; and from its great beauty and large 
size, added to its abundant bearing, is a valuable 
market fruit. 



APPLES. 109 



NO. 14. AMERICAN NONPAREIL. 

This is a beautiful apple, brought from New-York; 
streaked with a lively red on r„ yellow ground — the 
skin is very smooth, the flesh white, crisp, and juicy — 
the shape oblong, and pointed at the blossom end ; the 
stem of middling length, inserted in a deep cavity ; 
it ripens in August, and is a fine market apple — the 
tree is of a full, round, and regular form, and of a 
vigorous growth. 



NO. 15. FALL, OR HOLLAND PIPPIN. 

This is one of the finest, and most beautiful apples 
of the season — the size is very large, it generally 
weighs a pound ; the form is rather long than flat, the 
skin smooth and fair — of a clear, pale greenish yellow; 
the flesh pale yellow, juicy, tender, sprightly, and 
finely flavoured : it is a very popular apple for market, 
and is used both for eating and cooking : the stalk is 
short, it is very deeply indented at both ends ; it ri- 
pens in October, and keeps well as a fall apple — the 
tree grows very vigorously, handsome and spreading, 
with uncommonly large shoots and leaves. — it appears 
to be the same with Princes large Piplin of New- 
York; is called Vanduyns Pippin in some parts of 



119 APPLES. 

Pennsylvania and New- Jersey ; in Morris county, the 
summer Pippin ; and by many who attend the Phil- 
adelphia market, is erroneously called the Golden 
Pippin, (which is a very small apple impoi'ted from 
England, see No. 64.) 



NO. 16. CORLIES' SWEET. 

This is a large fair apple, rather long in shape ; of 
a bright yellow colour, smooth skin, a faint blush, and 
a few small grey specks ; the stalk is short and of a 
middling thickness ; the flesh is coarsely grained, white 
and sweet — it ripens in September and October, but 
will keep later for cider, for which it is highly esteem- 
ed : the tree grows vigorously, with a singularly deep 
green foliage and round head ; it is a great bearer ; it 
was brought from East- Jersey. 



NO. 17. POVESHOl^. 

This is a fine cider fruit in September and October, 
when it ripens and falls from the tree. The size is 
small, the form flat, the skin smooth and of a deep red 
with rich yellow flesh, which is sweet, and uncom- 
monly dry. The skin of tliis apple is full of dark red 
blotches running longitudinally, with small white spots; 



APPLES. Ill 

the tree grows very straight, with upright branches, 
and is a great bearer. It is celebrated for making 
fine early cider in Essex county New- Jersey, where 
it was first cultivated, and derives its name from the 
family who brought it into notice. 



NO. 18. STYRE. 

This is the most celebrated and extensively culti- 
vated cider apple in England; and is also a good 
eating apple : the sizie is above middling, the colour 
of a pale yellowish white ; the flesh is firm, and when 
fully ripe, of a fine flavour : the cider when produced 
from a light rich soil, is rich, highly flavoured and of 
a good body ; its price in England is frequently four 
fold that of common sale cider — the fruit is pale 
rinded, but produces a high coloured liquor. The 
tree is of a singularly beautiful gi'owth, remarkably 
beesom-headed, throwing out numerous straight lux- 
uriant shoots, growing upwards from the crown, in 
the form of a willow pollard, running much to wood, 
and in deep soils, growing to a great size before it be- 
comes fruitful : it suits sandy ground : by the end of 
September it is ripe in England, generally the mid- 
dle of October is in common years the time of gather- 
ing — by Mr. Knights experiments, the must out- 
weighed all others except that of a new variety, pro^ 



112 APPLES. 

duced by mixing the Lulham Green, and Siberian 
Crab : Marshall states, that nearly one third more of 
St^TC apples are required to produce a barrel of cider, 
compared with common apples. 

The S tyres growing in my orchards, are as large 
as Newton Pippins, and remarkably fair; I have kept 
several of them free from rot to the latter end of Jan- 
uary — ^from this experiment, I should venture to pro- 
nounce them highly estimable for late cider. 



NO. 19. FAMA GUST A. 

Is an apple imported from England, of a large size, 
somewhat resembling the yellow Bellflower in shape 
and size. The skin is smooth, of a pale green colour ; 
the flesh white and hard, with some acidity — the stalk 
is long, and strongly attached both to the twig and 
fruit; it is inserted in a deep and singularly guttered 
cavity : the tree grows vigorously, but in an unsightly 
form, shooting its branches irregularly in a horizontal 
direction : the time of r'.pening is October ; this tree is 
said to have been brought from the Island of Cyprus. 




No. a Siberian 
Crab. 




No. 13. Hagloe Crab. 




No. 14 American Nonpareil. 




No. 15. Holland Pippin. 





No. 17. Poveshott, 




No. 18. Styre. 




No. 19. Fama Gusta, 




No. 20. Drap D'Or of France, 




No. SI. White Sweetins; 



'a» 



APPLES. 11 ; 



NO. 20. DRAP D'OR OF FRANCE. 

This apple I imported fron London ; it is very large 
and fair, of a round, and rather flat shape ; the skin 
is of a bright yellow colour, with small black spots, 
and delicate blotches : the flesh is white, large grained, 
crisp and pleasant — it ripens in September, and keeps 
well for some time : the tree is large, vigorous and 
finely shaped — round, regular and spreading : it is a 
great bearer, and highly worthy of cultivation. 



NO. 21. WHITE SWEETING. 

This is a large, fair, pale yellow apple, rather of 
an oblong shape ; the flesh is white, sweet, and tough, 
of a pleasant taste ; and makes excellent food for hogs, 
and very fine cider in September. The tree grows 
very handsomely and vigorously, and thrives uncom- 
monly well on sandy ground : it has been much cul- 
tivated in the neighbourhood of Burlington N. J. 
where it is known by the name of Wetherills white 
Sweeting. 



lU APPLES. 



NO. 23. CATLINE, OR GREGSON APPLE. 

The Catliiie is an apple rather below tlie middling 
size : and is sometimes, in a fruitful year, and on a 
full bearing tree, quite small : it is a great bearer — 
the form is flat, the stalk short and thick, the skin 
smooth, and of a beautiful yellow, with a clear and 
brilliant red towards the sun, with numerous streaks 
and many dark spots scattered on the surface. Th& 
flesh is a pale yellow, tender, rich, juicy and sweet : 
as an eating apple in October, November, and De- 
cember, it is particularly fine; and is considered as a 
good early cider apple, although not suflBciently strong 
for bottling ; the tree is small, the form regular, and 
round in tlie bead ; the shoots straight and delicate ; 
the foliage of a lively green — it is very productive, 
and in six or seven years after transplanting, it bears 
abundantly, when well cultivated. 



NO. 23. GLOUCESTER WHITE. 

This apple is of a middling size; of a shape not 
very uniform, varying from an oblong to a flat form : 
the colour when ripe, is a bright yellow, with clouds 
of black spots : the flesh is yellow, rich, breaking, and 
juicy; of a fine flavour as a table apple; and producing 



APPLES. ixs 

cider of an exquisite taste. The stalk is of the ordi- 
nary length, inserted in a cavity of medium depth, the 
crown is moderately deep : the time of ripenhig is a- 
bout the first of October, after which the fruit soon falls 
and is fit for cider. It does not keep long, but while 
in season, is a delicious table apple, the tree is very 
thrifty, hardy and vigorous ; of a regular and beautiful 
form, and very productive. It is much cultivated in the 
lower counties of Virginia, from whence I procured it, 
as an apple of high reputation. 



NO S4. DOMINE.' 

The Domine' was imported from England : the tree 
is remarkably handsome, tall, upright, and spreading, 
and of luxuriant growth ; the fruit is large and fair : 
the colour a greenish yellow, with a blush towards 
the blossom end ; the stalk is thick and short, planted 
in a large hollow, as is also the crown — the flesh is 
firm, juicy, rich, and of a fine flavour. It ripens in 
October, and bears abundantly. 



NO. 25. LOANS ENGLISH PEARMAIN, 

* 

This apple is below the middling size ; the form is 
flatter than the Hertfordshire, or winter Pearmain ; the 



lib APPLES, 



skin is red, with russet spots resembling tlie Royal 
Pearmain ; the flesh is firm, rich, juicy, and spright- 
ly : it ripens in September and October. 



NO. 26. RAMBO, OR ROMANITE. 

This apple is much cultivated in Delaware, Penn- 
sylvania, and New-Jersey; taking its name from tlie 
families by whom it was introduced into notice. It re- 
sembles the Vandervere in its appearance, but is a 
sweeter and more juicy fruit ; the form is flat, the size 
middling, the skin a pale yellow, with faint red streaks 
towards the sun ; the flesh tender and sprightly: it is 
much admired as a cooking apple — it makes tolera- 
bly good cider, but not of the first quality ; and is a 
fine table apple. The tree grows large, the leaves are 
of a pale yellowish green ; it ripens in the fall, and 
keeps for several months — it is known by the name of 
Seek no farther in the Philadelphia market, where it 
is a highly popular fruit, in the fall months ; it is in 
some parts of the country, called the Bread and 
Cheese apple. 





No. 34. Domine', 




No. 23. Gloucester White, 




No. 28. Pomme D'Apis. No. 30. Loans English Pearmain. 




No. S7. Monstrous Pippin. 




No. 81. Doctor, or Dewit Apple. 



APPLES. iir 



NO. S7. MONSTROUS PIPPIN, OR NEW-YORK GLORIA 
MUNDI. 

This apple originated on Long Island, state of 
New- York ; it is of an uncommonly large size, weigh- 
ing from twenty to twenty-seven ounces : when ripe, 
the skin is yellow, smootli, and full of white spots ; 
the stalk is short, and grows in a deep cavity, the eye 
is also very deep ; the flesh is juicy, white, tender, 
and sprightly, and is very excellent for cooking, but 
has not sufficient flavour for a fine table fruit, and is not 
rich enough for cider : its uncommon size subjects it 
to be blown down, and to be stolen : it is not there- 
fore a desirable apple beyond a few trees in a 
collection. 



NO. gS. POMME d'aPIS. 

This apple is called in New-York the Lady apple 
from the beauty of its appearance : it is of a very small 
size, and flat form — the colour when ripe, a brilliant 
yellow, with a dark red cheek; the skin smooth, the 
flesh wliite, crisp, breaking, and of a very delicate 
taste, with very little core ; the juice mild and agree- 
able, the seeds small, short and wide ; the tree gi-ows 

remarkably straight; with upriglit branches; and is of 

15 



1 19 JPPLESy. 

middling size. In France, from whence it was impor- 
te<l; it is sometimes called Loug-bois, or Longwood — 
the fruit grows in clusters ; it is a late but abundant 
bearer; it keeps well during the winter, and hangs 
late on the tree : it is a much ndmired dessert apple ; 
no trees make a more handsome appearance in an 
orchard ; the leaves are small, and the wood dark* 
approacliing to a black. 



NO. 29. MONSTROUS BELLFLOWER, 

A very large, fau*, and beautiful apple; of an ob- 
long shape resembling the yellow Bellflower, but 
more regular in its form, and of a paler yellow colour. 
The flesh is rich, juicy and tender ; it ripens in Octo- 
ber, and is a pleasant fruit, although inferior to many 
excellent apples of the season — the foliage of this tree 
is singularly large and luxuriant ; the growth very reg- 
ular and strong; the form upright. 



NO. 30. POUND APPLE. 

This is a large fair apple, very showy; the form is 
flat, the stalk short and planted in a deeply indented 
cavity — the skin is smooth, a pale yellow inclining 
to a green, streaked with a lively red — the flesh of a 



APPLES. 1 19 

yellowish cast, mixed with a small portion of green ; 
juicy and spriglitly, well fitted for cooking — it ripens 
in October, and keeps for several months — the tree is 
large, vigorous and spreading. The size of this ap- 
ple has attracted more attention than it merits from its 
other properties ; as a table, cooking, or cider fruit, it 
is inferior to many others which ripen at the same 
season. 



XO. 31. DOCTOR, OR DEWIT APPLE. 

This is a very large, fair, and beautiful apple — the 
form is rather flat ; the skin is smooth, with a yellow 
ground, clouded and streaked with shades of red, with 
a few small dark spots or clouds — ^the stem is very 
short, and both ends deeply indented — the flesh is 
tender, juicy, and highly flavoured, remarkably brea- 
king — it ripens in October, and keeps for several 
months: it is among the most admired apples of the 
season as a table fruit. It derives its name from a 
physician in Gerinantown, near Philadelphia, by 
whom it wa,s first brought into notice. 



15d JiPPLES, 



NO. 3:3. NEWARK KING, OR HINCIIMAN APl'LE. 

This is a large, fair, and handsome apple ; called 
the Newark King in East-Jersey, and the Hinchman 
apple in Gloucestei* county, West-Jersey, where it 
was first brought into notice by a person of that name : 
it is shaped like a Priestly, and very much resembles 
a large late Pearmain, of very regular growth — the 
skin is smooth, red, streaked, with yellow dots — it is 
a fall and early winter apple — the tree is of vigorous 
gi'owtli — very spreading, and bears abundantly. 



NO. 33. BELL-FLOWKK. 

A remarkably large, beautiful and excellent apple, 
[)oth for the dessert and for cooking — it is of a pale, 
but briglit and fair yellow colour ; the cheek next the 
sun has sometimes a blush, but more frequently is 
without any red : the form is oblong, somewhat poin- 
ted at the blossom end — both ends are deeply inden- 
ted — the flesh is rich, jiiky, tender and sprightly; it 
has uncommonly large full seeds, which are lodged 
in a pericarpium of unusual size, and if shaken can 
be distinctly heard ; it ripens late in October, when its 
great weight causes it to fall in windy weather — if 
carefully picked before they are too ripe, they will 




No. 30. Pound Apple. 




No, 33. Newark Kins;. 




No. 33. Bellflower. 




No. 34!, Wine Apple. 



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id 



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o 



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OS 

00 



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cn 





ei 

B 



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bf. 






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6 



jiPPLES. 121 

keep in high perfection through the winter, till late in 
the spring, especially when they are shrivelled or 
wilted — ^frora their beauty and excellence, they are 
the most popular apple in the Pliiladelphia market : 
the tree grows very large and spreading ; it should 
be trained high, or the limbs will touch the ground 
when in full bearing — it succeeds best on light rich 
soils. The original tree is said to be now standing 
on a farm near Crosswicks, Burlington county, N. 
Jersey, very large and old. 



NO. 34. WINE APPLE. 

An uncommonly large, fair, handsome red apple — 
the form is round, flat at the ends : the skin is a lively 
red, streaked and spotted with a small portion of 
yellow : the stalk end frequently of a russet colour, 
both ends deeply indented ; the stalk very short, the 
taste is rich and pleasant, an admired table fruit, and 
excellent for cooking as well as for cider; it ripens 
in October, and keeps well through the fall and win- 
ter. The tree is uncommonly large and handsome, 
the leaves small, it bears abundantly ; from its sprea- 
ding form, it does not require much trimming — it is 
probably as saleable an apple as any sold in the 
Philadelphia market : in the state and county of Del- 
aware it is called the Hays Winter ; and in some 



132 APPLES. 

places ill New-Jersey, the fine Winter, and largft 
Winter Red : 1 have been informed, that the origi- 
nal cultivator of this apple, made admirable cider by 
throw^ing about one shovel full of sandy loam into a 
pressing, which had an effect in lessening the acidity, 
and made a clear, sweet liquor, by this novel mode 
of fining. 



NO. 35. ROYAL PEARMAIN. 

Is a fine, large apple, rather flat in its form, of a 
rich russet colour, blended with red, faintly streaked 
and dotted with spots of russet. The skin is rough, 
the flesh a rich yellow, of a very sprightly taste, and 
firm in its texture ; when first gathered, rather tart, 
!)ut becomes both sweet and tender by keeping : it is 
a good table apple, and makes excellent cider ; the 
size that of a Vandervere ; it ripens in October, and 
will keep till February and March — it is highly es- 
teemed by the planters in Virginia, whence I procu- 
red it from the neighbourhood of Richmond : the tree 
grows tall and straight, with a luxuriant foliage and 
regular form, and is a most abundant and uniform 
bearer. This apple is known in Pennsylvania, and 
much cultivated, under the name of the Merrits 
Pearmain. 



JlPPLRSi 12( 



NO. 36. LONG ISLAND RUSSET. 

This is a small apple, very much in appearance 
like the Coopers Russeting; the form is rather ob- 
long, diminishing towards the crown, which is very 
hollow ; the stalk is a full inch in length, planted 
very deep — the flesh is dry and sweet; makes a very 
sweet simpy cider, which when fined is much admi- 
red — the skin is of a yellow russet, clouded with 
black spots — this apple keeps well. 



NO. 37. GOLDEN PEARMAIN. 

Called in New-York and East-Jersey, the Ruck- 
mans, or Dutch Pearmain ; and in other places the 
Red Russet ; is a most valuable apple for cider, and 
for family use : the size is middling, the form rather 
flat, the skin rough, with a large portion of bright 
russet, mingled with red towards the sun when fully 
ripe — the flesh is rich, tender, and rather dry^ — it is a 
great and uniform bearer; the tree grows luxuriantly, 
with strong shoots, and a close compact head — the 
fruit ripens in November^ and keeps well through the 
winter. 



124 APPLES. 



MO. 38. MORGAX APPLE. 



This is a fall aud early winter apple, of a size a- 
bove the middling, and a form rather oblong, a little 
diminished towards the crown — it is nearly round at 
each end, there being but little boUow at tJie crown 
or stem ; the skin is rough, the colour a pale yellow, 
with numerous small points; the flesh a pale yellow, 
very tender, with an agreeable taste, but rather dry — 
the stalk is long antl thin : the Iree grows thriftily, 
and produces abundantly ; the fruit ripens in October, 
and keeps well for several mouths. It takes its name 
from Mr. Benjamin Morgan, late of Gloucester county 
New-Jersey. 



NO. 39 SHIPPENS RUSSETING. 

This is a large flat apple, of an irregular form, with 
a yellowish green skin, mixed with a coarse thick rus- 
set, and a portion of red : it is much esteemed for stew- 
ing, and may be used for this purpose before it is ripe, 
or even full gi*own, and is continually improving 
through the autumn, till late in the season. Like all 
the Russeting tribe, it is a dry fruit ; it is a great and 
constant bearer ; the tree grows vigorously, and attains 
to a large size ; the name was taken from the late 



APPLES. 125 

cliief Justice Sliippen, in whose garden in Philadel- 
phia the original tree stood. 



NO. 40. BULLOCKS PIPPIN, OR SHEEP NOSE. 

This is one of the finest apples in New-Jersey, 
in the autumn and early winter months. In size it 
is below middling — ^the skin is yellow, inclining to a, 
russet; the flesh is yellow, rich, juicy, tender and 
sprightly ; it is an excellent cider apple, and when ba- 
ked, is the best apple 1 am acquainted with — tlie form 
is that of a heart, pointed towards the crown : the stalk 
short ; the tree handsome, the top round and regular, 
the foliage dark and luxuriant — a great and constant 
bearer — it is a native of Burlington county New-Jer- 
sey — it is sometimes called the Long Tom ; it derives 
one of its names from the family of Jlullock, but is 
more generally distinguished by the vulgar name of 
Sheep-nose, from a supposed resemblance between 
the form of the apple and that part of a slieep. 



NO. 41. RIBSTONE PIPPIN. 

This is an admired English apple, which I obtain 
ed from Mr. Priestly late of Northumberland, Penn- 
sylvania — the size is large, tlie form rather flat, the 

la 



12ft APPLES. 

skin streaked with red and yellow, witli a small por- 
ti«m of russet: it is an excellent table and baking apple; 
in season, from October till April. 



NO. 42. REINETTE TRANCHE. 

This is the most admired winter apple in France ; 
the size is large, the shape long, flat at the ends, and 
lessening towards the crown : the skm is yellow, and 
when fully ripe, is apt to shrivel — it has usually a num- 
ber of cloudy, black, and russet spots on the skin — 
the stalk is short and thick, planted deep — the flesh 
firm, rich and sprightly — it is often kept sound till 
the second year — the tree is of a handsome form, tall, 
large, of vigorous growth, and an abundant bearer. 



NO. 43. NEWTON SPITZEMBERG. 

This apple is in some parts x>f this State called the 
English, or Burlington Spitzemberg : it was brought 
from Newton on Long-Island — it is a large round 
and fair fruit; the skin a lively but deep red, streaked 
with darker shades of red towards the stalk, and full 
of small yellow dots towards the crown ; the stalk is 
short, and grows m a deep hollow, the crown is deep- 
ly indented — the flesh yellow, rich and highly fla- 



APPLES. ' 127 

voured — it is admired both for its taste and beauty — 
it ripens in October, and falls from the tree, but pro- 
perly treated will last for several months. The form 
of the tree is regular, handsome and spreading ; the 
growth vigorous, exhibiting an appearance equal to 
any tree in our orchards for beauty. 



NO. 44. ESOPUS SPITZEMBERG. 

This apple possesses gi'eat beauty, and exquisite 
flavour — it is said to have originated in the vicinity of 
Albany — it is supposed to deteriorate when trasplant- 
ed to the south of the Highlands on the Hudson Ri- 
ver. In size, it is a large apple ; in form oblong — a 
fair and smooth skin, the colour a lively and brilliant 
red approaching to a scarlet, with numerous small 
yellow spots — the flesh is yellow, and singularly rich, 
juicy and sprightly; the stem is of moderate length, 
planted in a deep hollow, the end projecting a little 
beyond the level of the fruit : its maturity is about 
Christmas : the tree has a peculiar growth, with long 
and hanging shoots. This appears to be the same 
with the Flushing Spitzemberg of Long-Island ; the 
difference between tliem is of the slightest shade, and 
may be probably produced by soil or aspect, or by 
cultivation in a mountainous or flat country. 



128 APPLES. 



NO. 45.KAIGHNS SPITZEMBERG. 

This apple has a faint resemblance to the Esopus 
Spitzemberg, but is more pointed towards the crown : 
the colour is a lively but pale red, faintly streaked, and 
full of while spots : the skin is smooth, the stem long 
and deeply planted, the crown very hollow — the llesli 
finely flavoured, yellow, juicy, and tender; a beautiful 
early winter fruit, highly deserving of propagation. 
The tree is of spreading growth, and a' very unsight- 
ly form ; its name is derived from a family residing 
in Gloucester county New-Jersey, where it wa« 
fii-st cultivated. 



NO. 46. IRISH APPLE. 

This is a fruit of large size, bearing a strong re- 
semblance to the yellow Newton Pippin both in 
form and colour: the skin is full of small red spots— 
the form is flat— the stem short and deeply planted : 
the flesh is pleasant, rich juicy, and sweet— it ripens 
in November, and will keep for some montlis— the 
tree grows upright with delicate limbs. 1 have dis- 
covered this tree to be deficient in hardiness in light 
soils ; in a row of twenty, planted twelve years ago, a 
large portion died at an early age ; those which sur- 




No. 41. Ribstone Pippin. 




No. 4^. Keinette Frauche. 




No. 43. Newton Spitzemberg, 




No. 44. Esopus Spitzembers;. 




No, 4(6, Irish Apple. 




No. 47. Winter Pearmaiii. 




, No. 48. Jersey, or R. I. Greening. 



APPLES. 129 

vived the first season, attained a considerable size, 
and bore tolerably well : last year (1815) the remain- 
ing six or seven perished, from the bursting and de- 
cay of the bark near the surface of the earth. 



^0. 47. WINTER PEARMATN. 

Is called in England, the Hertfordshire Pearmain, 
and is sometimes known by the name of the French 
Pearmain in this country— it is one of the most estima- 
apples of the season : as a table fruit, it is rich, break- 
ing and sprightly, though not very full of juice— few 
apples surpass it for cooking, and it produces excel- 
lent cider — it ripens in October, and will keep 
through the winter. The fruit is of moderate size, 
of an oblong form, very free from blemishes ; the skin 
is smooth, of a dull red, faintly streaked with green, 
which when exposed to tlie sun, turns to a yellow, 
with indistinct russet spots : the tree grows handsome- 
ly, with a large and regular form, and is supposed to 
be the most hardy and uniformly productive apple in 
our orchards, well adapted to light soils. 



NO. 48. JERSEY, OR RHODE-ISLAND GREENING. 

Sometimes called the Burlington Greening ; is a ve- 



130 APPLET. 

ry large fair apple, of a round shape witli a yellow- 
ish green skin, spotted with red like a Newton pippin; 
the ends are somewhat flattened, and the stem and 
crown sunk below the level of the fruit : the flesh is 
rich, juicy, tender, and very yellow — as a table fruit, 
in October, November and December, it is highly es- 
teemed — the tree is very large, the limbs strong and 
spreading, the groAvth very luxuriant. 



NO. 49. FRENCH VIOLET. 

This is a much admired apple in France ; in this 
country, its merit does not appear equal to many 
others ripening at the same time. It is a beautiful 
fruit, of a regular oblong form, rather above the mid- 
dling size— the skin a dark brilliant red, very smooth 
and faintly streaked, with large blotches of fawn co- 
lour — the flesh is white, juicy, tender, and delicate, 
but not highly flavoured ; it ripens in tlie autumn, and 
will keep well through the early part of winter. The 
tree is handsome and vigorous, bears at an early age 
very abundantly; the fruit grows at the extremities 
of the branches, with very small footstalks. 



APPLES. 131 



NO. 50. SEEK NO FURTHER, 

This apple is a native of one of ilie Eastern states: ; 
it is a large fruit, of a round but oblong form, the 
skin smooth, of a yellowish green colour; the flesh 
yellow, juicy, rich and tender; an agreeable early 
'Winter apple : the tree bears well, the trunk straight 
and tall, shooting its brandies upwards in a hand- 
some and regular form. 



NO. 51. SCRIVENERS RED. 

Is a handsome and fair apple — ^the colour a bright 
red, with faint red streaks, and small white spots — 
in appearance, resembling tlie wine-sap : t]ie stalk is 
long, and grows in a deep cavity; the shape oblong, 
diminishing towards the crown — the flesh is juicy, 
breaking, and highly flavoured ; it ripens in October, 
and keeps well. It is an admired cider fruit in some 
parts of the states of Maryland and Delaware. 



NO. 53. CIDER APPLE. 

The apple propagated under this name, is highly 
esteemed as a most productive and excellent cider 



132 APPLES. 

fruit, in the county of Bucks, and the contiguous parts 
of Pennsylvania : the size is middling, its appearance 
resembles the Vandervere — the skin is smooth, a live- 
ly streaked red — ^it is a pleasant table fruit, but is chief- 
ly used for cider. The tree is tall, the limbs shoot 
upwards ; it is sometimes loaded with fruit beyond any 
other tree in our orchards, requiring great care to pre- 
vent the branches being destroyed by the weight of 
fruit. It ripens in October and November. 



NO. 53. CANN APPLE. 

This apple is cultivated in West- Jersey as a fine 
cider fruit ; it takes its name from the peculiarity of the 
shape, which resembles a cann— in form, it approach- 
es to a cone- "the size is moderate, the colour an olive 
green, with a portion of red in the cheek next the Sun : 
the skin is dotted with faint spots, and towards the 
blossom end inclines to a brownish red ; the stem is of 
ordinary size — the flesh white and sweet — the tree is 
of thrifty gi-owth, witli a spreading form. 



NO. 54. ROMAN STEM. 

This apple was first propagated in the neighbour- 
hood of Burlington New- Jersey, where the original 




No. 49' French Violet. 




No. 50. Seek no further. 




No. 51. Scriveners RetU 




mmmmiiii' 
No. 5S. Cider Apple. 




No. 53. Cauu Apple, 




No. 5h Eoman Stem* 




No. 55. Cathead. 




No. 56. Newark Pippin, 



APPLES. 133 

tree is now standing. It is an excellent early winter 
fruit, much admired for its tender, mild, juicy, and 
agreeable properties; the size is small, the form round, 
the stalk of singular appearance, from a fleshy protu- 
berance of the neighbouring part, resembling an aqui- 
line nose, whence the apple derives its name — the 
skin is rough, the colour yellow, with black clouds 
and spots — the tree is of handsome and vigorous 
growth, with long shoots, and gi'eat fruitfulness : it is 
in every respect deserving of extensive cultivation. 



NO. 55. CATHEAD. 

This is a very large round apple ; flattened at the 
ends, and deeply hollowed : the stalk is short and 
thick, so deeply sunk as to be almost imperceptible — 
the colour a greenish yellow, the flesh white : a good 
apple for cooking and drying, but apt to drop from 
the tree from its great weight, and deficient in point 
of richness and flavour. 



NO. 56. NEWARK PIPPIN. 

Called the French Pippin in East- Jersey ; and in 

other places denominated the yellow Pippin: this 

apple, on young treeS; is sometimes large ; it is usu- 

i7 



134 APPLES. 

ally above the middling size : the form is oblong — full, 
even, and fair, hollowed at both ends — the skin has 
a greenish cast, turning yellow when fully ripe, with 
clouds of small black dots — the flesh is firm, very rich, 
juicy, and highly flavoured ; in taste and colour like 
the yellow flesh of a pear: it is the finest early winter 
apple of the middle States, and continues in full per- 
fection until the maturity of the Newton Pippin; it 
is also a much admired cider apple, and an abundant 
bearer, but apt to drop early in the autumn: the 
tree is of an irregular growth, the branches crooked 
and drooping, requiring great attention to pruning, 
which, when properly done, may be made conducive 
to the improvement of the natural growth — its excel- 
lence will remunerate any expense in rearing the tree, 
in the best form to promote its growth. 



NO. 57. CUMBERLAND SPICE. 

This apple was brought from Cumberland county 
New-Jersey : It is a fine fall and early winter fruit 
for the table — the size is large, the form rather long, 
lessening towards the point ; the colour a pale yellow; 
the stalk short and thick, with a small cavity around it; 
the flesh is remarkably white, tender, and easy of di- 
gestion ; the pericarpium large and hollov/ ; the skin 
full of clouds of black dots near the stem^ apt to 



jiFPLE^. 135 

shrivel after keeping some time; the trees are thrifty 
and fruitful. 



NO. 58. BttOWNITE. 

A fine table apple in the beginning of winter, and 
much esteemed for cooking from September till Feb- 
ruary, when it becomes mealy : it is rather a small 
apple, the form inclining to an oblong, a little pointed 
towards the crown — the stalk long and slender, the 
flesh tender, delicate and sprightly, resembling the 
Pearmain in flavour and crispness. This fruit was 
brought from the neighbourhood of Wilmington in 
the state of Delaware, where it is propagated under 
the name also of Browns winter; the tree is of regular 
growth, with a handsome form, and spreading branch- 
es. 



NO. 59. AUNTS APPLE. 

This is a beautiful and large apple, of an oblong 
make, resembling the Prfestly in shape — the skin 
smooth, streaked with a lively red, on a yellow 
ground : the flesh is yellow, breaking, and juicy ; of 
an agi'eeable flavour, but not rich — it ripens in No- 
vember, and from its handsome appearance, is a val- 



13-g APPLES. 

uable market fruit: the tree is small, the growth deli- 
cate, aiul its friiitfulness great. It is extensively cul- 
tivated in several of the Eastern counties of Pennsyl- 
vania. 



NO. 60. TENOUILLET JAUNE, OR YELLOW FEN- 
OUILLET. 

This is a small apple, the form is round, tlie stem 
short, the ends not much sunk — the skin is rough, a 
yellowish fawn coloured russet ; the flesh of a yellow 
cast, tender, sprightly, and pleasant — it ripens in 
>J ovember and keeps well. 

NO. 61. WHITE CALVILLE. 

This is one of the most admired French table ap- 
ples, and is highly esteemed for cooking: the size 
is large, the form flat, the skin smooth; the colour 
a pale yellow, with a faint blush — the flesh is white, 
tender, light and large grained ; the juice lively with- 
out acidity : the axis of the fruit is hollow, surrounded 
by five large seminal lodges, resembling, when cut 
transversely, tlie figure of a star — when ripe, the seeds 
may be heard to rattle : the stalk is small and of mid- 
dling length, the ends not very deeply indented — the 
growth of the tree large, vigorous aud spreading; it 




No. 60. Fenouillet Jaune. 




No. 57. Cumberland Spice. 




No. 59. Aunfs Apple. 




No. 64. Golden Pippin.. 



No. 58. Brownite. 




No. 61. White Calville. 




No. 63, Red Calville, 




No. 63. Redii 



ins. 




No. 65, Quince Apple, 



APPLES. isr 

bears abundantly — the fruit ripens in October, and 
keeps through the Winter. 



NO. 63. RED CALVILLE. 

The size of this apple is about middling ; the form 
rather round, flattened at the stalk — the stem short 
and thick ; the skin smooth ; the colour dark, covered 
with a white down, which, when rubbed off, leaves 
a clear and almost black red : the flesh white, spright- 
ly, and juicy, but not rich — it ripens in November, 
and keeps well through the Winter. 

This apple is much celebrated for its excellence 
by the French writers, but does not appear in this 
country to merit so high a reputation as it has acqui- 
red in France ; its greatest merits are tliose of bearing 
abundantly, and keeping well. 



NO. 63. REDLING> 

The Redling is a flne winter apple, remarkabb 
for keeping late in the spring in high perfection ; tlie 
size is about middling, the form is oblong, the colour 
a lively red with small distinct white spots ; tlie skin 
fair and smooth, with the appearance of a Priestly. 



138 APPLES. 



Tlie growth of the tree is very peculiar, with hanging 
limbs resembling suckers. 



NO. 64. GOLDEN PIPPIN. 

This apple possesses the highest reputation in En- 
gland, as a fine winter, table, and cider fruit : the size 
is very small, the form rather flat, the skin rough, the 
colour a deep rich yellow, mixed with russet — the 
flesh yellow, rich, and sprightly : the tree is small, 
the branches short, the growth delicate; and by Mr. 
Knight in his treatise on orchards, is said to succeed 
best on sandy soils. There appears to be some just- 
ness in a remark of F nglish writers, that the climate of 
England is peculiarly favourable to this apple — in 
this country it does not rank very high iu the scale of 
good apples ; tliis may proceed from climate in some 
degree, but it is, I apprehend, more to be ascribed to 
the long duration of the variety, which, in its native 
soil, is supposed to have diminished the excellence of 
its flavour and the vigour of its growth. 



NO. 65. QUINCK APPLE. 

The tree is of large and vigorous growth — the size^ 
of the apple is large ; the shape flat ; the skin, when 



APPLES. 139 



Mly ripe, is yellow ; the flesh rich, yellow and juicy — 
in appearance, it somewhat resembles a large yellow 
Newton Pippin. It came originally from the state of 
New- York — ripens in November. 



NO. 66. ORANGE APPLE. 

This is a fine table fruit in the fall and early winter 
months ; and is thought to be a good cider fruit : the 
size is small, the form oblong — the colour a greenish 
yellow — the flesh yellow, rich, juicy, and sprightly; 
the tree is of moderate size, the growth upright, and 
its fruitfulness great. It is much cultivated in seve- 
ral of the middle counties of New- Jersey as a highly 
estimable apple. 



NO. 67. BLACK APPLE. 

The size is below middling ; the form round, but 
flat at the ends, the stem half an inch long, planted 
deep, the crown not much hollowed ; the skin smooth, 
of a deep red — approaching to blackness, with a down 
which obscures its brightness till rubbed oil': the flesh 
is yellow, rich, juicy, crisp, and well tasted — it ripens 
in November, and is much admired as a fine table fruit, 
which keeps well — the tree is of moderate size, the 



140 APPLES. 

growth spreading, with drooping limbs — it is a great 
and constant bearer. 



NO. 68. ROYAL RUSSET, OR LEATHER-COAT. 

This is an apple of moderate size, and of a flat 
form — when ripe, the side next the Sun is a rich red, 
intermixed with russet, with spots of white : the flesh 
is well flavoured, sprightly, and tender ; the stem 
short and thick, with small swellings in the surround- 
ing parts — it is a fine cooking apple, keeps well and 
bears abundantly. It was imported from Kngland, 
where it is higldy esteemed as a valuable winter 
apple. 



NO. 69. ROSE APPLE OF CHINA. 

Is a handsome large apple, of a form rather ob- 
long, somewhat diminished towards the crown — the 
ends but little hollowed — the stalk is short and thick : 
the skin is smooth, streaked with red and green — it is 
a pleasant and juicy table fruit, without much fla- 
vour : the time of ripening is October ; the tree grows 
vigorously , in a handsome and upright form, and 
bears abundantly. I imported this apple from En- 
gland. 




No. 68. Royal Russet. 




No. 6Q, Orange Apple, 



No. 67. Black Apple. 




No. 69' Rose Apple of China, 




No. 70. Sweet Pippin* 




No, 7S, Yellow Newton Pippiu, 




No. 73. Green Newton Pippin. 




No. 7^. Michael Henry Pippin 



jiPPLES. 141 



NO. 70. SWEET PIPPIN. 



Is a large fair flat apple ; its shape horizontally is 
rather elliptick than circular : the colour is a brownish 
red, with a mixture of a small portion of greenish yel- 
low, somewhat resembling in appearance the grey- 
house — ^the stalk is short and deeply planted in a 
large cavity — ^the crown is much sunk ; the flesh firm 
and solid — it is a sweet apple, rather dry, and defi- 
cient in flavour — the tree bears abundantly. 



NO. 71. VANDEEVERE 

This apple is sometimes called the Staalcubs, from 
a family in Delaware State, by whom it was cultiva. 
ted ; it is of moderate size, and when growing on a 
highly cultivated light rich soil, is a much admired 
fruit for culinary purposes : it is a tolerable eating ap- 
ple, and when free from the bitter rot, makes good 
cider — it is a winter fruit, but can be used for cooking 
very early, when quite green, and not half grown. 
The form is flat ; when ripe, the skin is a pale red, 
with rough yellowish spots, and some clear yellow j 
the flesh is rich, yellow, sprightly, and tender.-lime, 
is said to be useful in destroying the bitter rot to wliich 

this apple is very liable — the trees in good ground 

18 



I4S APPLES, 

attain to a large size, and are great bearers — a pint 
of tlie juice of this apple, weighs eleven penuy-weiglits 
more than water. "^ 



NO. 72. LARGE YELLOW NEWTON PIPPIN. 

This is in most of its varieties the finest apple of our 
country, and probably of the world. It varies much in 
quality, with soil, aspect, cultivation, climate and 
age: although peculiarly adapted to strong high 
ground, it may be raised in great perfection on all good 
wheat and clover land — the better the soil, the finer 
>vill be the fruit; for the growth is not vigorous, and 
in every soil the bark has a rough appearance — the 
form is rather flat, the size large, the skin a greenish 
yellow, with black clouds, and frequently with red 
spots or blotches — the ends are hollowed, the stem 
short, the flesh rich, yellow, juicy, breaking and high- 
ly flavoured ; it ripens in November, and is often kept 
till May and June — it is a superior table fruit, and 
an excellent kitchen and cider apple — it will produce 
fine apples on even a light sandy soil, aided by the 
application of river or meadow mud as a manure , 
two or three cart loads to a tree. The tree does not ar- 
rive to maturity until twenty or twenty -five years, the 
cider produced from it is highly flavoured, but not so 
strong as many other kinds. 



jtPPLESL 143 



NO. yS. GREEN NEWTON PIPPIN. 

This is a variety of the preceding kind — althougli 
I could never perceive a difference in the trees, there 
is certainly a perceptible one in the fruit. The Green 
Pippin is rather more oblong in form, the skin is green, 
and smoother, the flesh whiter, crisper, and more 
juicy — I have eaten them in high perfection, raised 
in some of the Patowmack counties of Virginia, and 
from trees growing in New- York, New- Jersey and 
Pennsylvania — when produced from trees advantage- 
ously situated, and well cultivated, they are every 
where the finest apple in our orchards, very far supe- 
rior to all other kinds for exportation : in productive^^^ 
ness, they are surpassed by no apple of any season — 
they are the fairest and freest from rot of any highly 
flavoured apple we have. 



NO. 7'** MICHAEL HENRY PIPPIN. 

This is a large fair apple, of a handsome oblong 
shape, flat at the stalk end, diminishing towards the 
crown : the colour when ripe is a lively yellow ; the 
flesh is very tender, and when in perfection, it is juicy, 
highly flavoured, rich, and melting; of a yelbw colour: 
the time of ripening is in November — it keeps well 



J 44 APFLES. 

through the winter. The tree has a handsome regu- 
lar form, and strong groAvth, the limbs running straight, 
Avith an inclination upwards, what is usually called 
becsom-headed — it derives its name from a resident of 
Monmouth county, New-Jersey, by whom it was 
brought into notice. 



NO. 75« LONG- ISLAND PEAEMAIN. 

A handsome large apple, of an oblong form, about 
the size of a Priestly — the stem is short, not deeply 
planted ; the crown large and hollow ; the skin streak- 
ed with large blotches of red on a rich yellow ground, 
with faint russet spots — the flesh is tender, coarse and 
pleasant, partaking of that dryness characteristick of 
all the varieties of the pearjaain — it ripens in October, 
and keeps till March. 



NO. 76. WOODS GREENING. 

This apple is of medium size — the colour a pale 
green — the form resembling a Newton Pippin, but 
more pointed at the blossom end — the skin smooth, 
the ilesh white, juicy, and sprightly — an excellent 
winter fruit — the stem is thick and short, and deeply 
planted — the crown hollow 5 a very abundant bearer. 



Ko. 75. Long-Island Pearmaiu. 




No. 76, Woods Greening. 




No. 77. Reinette Grise, 




No. 78. Pennock, 




No. 79. Priestly. 




No. 80. Lady Fingex. 




No. 81. Winter Queen. 




No» 82. American Pippin. 



APPLES. - 145 



It" was first cultivated by a family in the county of 
Burlington New-Jersey, from whom it derived its 
name — it is sometimes called Coate's Greening, from 
another family in the same county. 



NO. 77 » REINETTE GRISE. 

This is described as an apple of superior excel- 
lence by the French writers, but does not in tliis coun- 
try appear to merit so high a character — ^the size is 
below middling — the form flat, with a small hollow at 
each end — the skin thick and rough, with some rus- 
set : sometimes it is a bright yellow, with some red in 
spots : the flesh is firm, and of a yellowish white — the 
juice abundant, sweet and sprightly. It ripens in the 
beginning of winter, and keeps late in the spring. 



NO. 78. PENNOCK. 

A very large, fair, red apple, much admired as an 
early winter fruit; the form is singular; when standing 
on its end, the axis of the fruit inclines twelve to fif- 
teen degrees from a perpendicular line — the shape va- 
ries, but is generally flat — the skin a deep red, with 
small inflistinct streaks of dull yellow, and small 
black clouds and light spots on the side next the sun; 



U6 APPLES. 

tlie flesh is rich, yellow, tender, juicy, and sMeet : the 
tree grows very large — the form regular, spreading 
finely, with great beauty, equal to any trees in our or- 
chards : it is a great and constant bearer, and keeps 
well, and is a popular apple in the Philadelphia mar- 
ket. It obtained its name from a family in PennsyK 
vania who first cultivated it. 



NO. 79. PRIESTLY. 

Tliis apple is said to be a native of the county of 
Bucks in Pennsylvania, where it was first cultivated 
by a person from whom it has obtained its name. 
The tree has a handsome, upright form, vigorous 
growth, and large leaves; it is well suited to light 
soils — ^the fruit is large, of an oblong form — the skin 
smooth, the colour usually a dull red, streaked faintly 
with green, with spots of the same colour : the flesh is 
white, has a pleasant spicy taste — it is an excellent 
table and kitchen apple; hangs late on the tree ; is 
an abundant bearer, and makes good cider late in 
the season, but not of the first quality. 



NO. 80. LADY FINGER, OR LONG PIPPIN. 

Tlie form is oblong and pointed towards the bios- 



gom end, more remarkably long than any apple I 
have seen — the skin is a greenish yellow ; tlie flesh 
pleasant, but much inferior in flavour to the Newton 
pippin ; it is an early winter fruit : does not keep well, 
but is an abundant bearer: the tree is of very delicate 
growth^ with small limbs. 



NO. 81. WINTER QUEEN. 

This is a very showy fruit; above the middling 
size; of an oblong form, diminishing towards the blos- 
som end : the skin is smooth, of a lively bright red 
streaked with yellow — the taste is pleasant, but with- 
out any of the fine flavour of a very good table or cider 
apple : the form of the tree is upright and tall, shoot- 
ing out straight limbs — it is an abundant bearer : the 
dme of ripening is November. 



NO. 8S. AMERICAN PIPPIN. 

This apple is in very high reputation, both for cider 
and for keeping till very late in the spring, often till 
Harvest. The shape is flat, without any hollow at 
the ends ; the stem singularly thick and fleshy ; the 
crown very large, the skin a dull red, vvitli faint yel, 
low spotS; knd a portion of dull green ; the flesh hard 



148 APPLES. 

and white ; the tree is of a growth remarkably sprea- 
ding, with hanging, crooked shoots, and very open. 
It makes cider nearly equal to the Grey-House : I 
am informed by an intelligent and experienced farmer, 
that fourteen bushels of this apple are required for a 
barrel of cider. In the season of bearing, it produces 
abundance of sound and fair fruit. 



NO. 83. HARRISON. 

This is the most celebrated of the cider apples of 
Newark in New-Jersey : it is cultivated in high per- 
fection, and to a great extent in that neighbourhood, 
particularly on the Orange mountain ; the shape is ra- 
ther long, and pointed towards the crown — the stalk 
long ; hence it is often called the long stem — the ends 
are deeply hollowed ; the skin is yellow, with many 
small but distinct black spots, which give a rough- 
ness to the touch -. the flesh is rich, yellow, firm and 
tough ; the taste pleasant and sprightly, but rather 
dry — it produces a high coloured, rich, and sweet ci- 
der of great strength, commanding a high price in 
New-York, frequently ten dollars and upwards per 
barrel when fined for bottling. The trees are certain 
bearers; the apples fall about the first of November; 
they are below the middling size, remarkably free 
from rot; ripen at that time, but will keep well when 



JPPJLES. 149 

housed. The tree is of strong and vigorous growth, 
tlirowing out numerous suckers from the limbs — the 
wood is hard — ten bushels are required for a barrel 
of cider — one barrel will produce fourteen quarts of 
distilled spirits : it obtained its name from a family in 
Essex county New-Jersey, where it originated, and 
is very extensively cultivated. One tree of this kind 
this year, in an orchard in Essex county, produced 
upwards of 100 bushels, 87 of which were gathered 
when fully* ripe, the others were fallen fruit, careful- 
ly measured to ascertain the quantity. 



NO. 84. CAMPFIELD, OR NEWARK SWEETING. 

This apple is next in reputation as a cider fruit to 
the Harrison ; and is usually mixed with that apple in 
equal portions when ground : the size is middling, 
the skin is smooth and red, with small indistinct yel- 
low spots, the side from the sun a greenish yellow: 
the flesh is white, firm, sweet and rich ; the form is 
round, flattened, and somewhat sunk at the ends — the 
cider is very strong and highly flavoured, yielding 
fourteen quarts of spirit from a barrel — the price of 
the cider, about a dollar per barrel less than the Har- 
rison. The form of the tree is tall, with straiglit limbs, 
inclining upwards ; the size large, the growth very vig- 
orous, the wood hard, and of uncommon fruitfulness ; 

19 



150 APPLES. 

it is esteemed the most profitable apple produced ia 
the Eastern counties of this State, where it was origi- 
nally cultivated, and derived its name from a family 
resident in that part of the country. 



NO. 85. GRANIWINKLE. 

Tiiis apple is of moderate size, in form ratherob- 
long — the skin a dark red, somewhat rough — the flesh 
a dead sweet, very rich, of a yellow colour. The cider 
produced from this apple, resembles a sirup in its 
taste and consistence — it originated in one of the East- 
ern counties of New-Jersey, and obtained its name 
from a farmer who first cultivated it : it is usually mix- 
ed with the Harrison for making cider of a superior 
quality — it ripens in the month of November. 



NO. 86. HEWES'S VIRGINIA CRAB. 

This apple is of very small size; the form nearly 
round, the stem long and thin, the skin a dull red, mix- 
ed with faint streaks of greenish yellow, and numerous 
small white spots. The juice, although acid and aus- 
tere to the taste when mixed with the flesh, becomes 
sweet and highly flavoured when expressed from the 
pulp in the perfect maturity of the fruit : the flesh is 



APPLES. 151 

singularly fibrous and astringent; in pressing, it sepa- 
rates from the liquor, which runs througli the finest flan- 
nel like spring water; in this state it may be trans- 
ported a great distance to the cellar of the dealer, be- 
fore tlie commencement of tlie fermentation — it is not 
practicable to express the juice sufficiently from the 
pomace, in one operation of the press ; it is therefore 
usually returned to the vat, and serves to make water 
cider of a very superiour quality— my own practice is^ 
to mix the crab pomace in the vat with that of strong 
rich cider apples, which makes an improved liquor, by 
being strained through and absorbing much of the fine 
liquor of the crab. The tree is of small size, the 
leaves, though small, are of luxuriant growth — the 
wood hard and tough, never breaking with the load 
of fruit usually produced every second year — such i§ 
the hardiness of this fruit, that in its bearing year it re- 
sists the frosts which frequently cut off our other apples: 
the origin of this apple is satisfactorily traced to Vir- 
ginia, where trees nearly one hundred years old, are 
now standing m the orchard of a respectable inhabi- 
tant of that State, from whom I obtained the informa- 
tion. The size of the fruit may be increased by liberal 
manuring and good cultivation — I have hauled from 
one to three and four loads of meadow or river mud 
round many hundreds of my trees, with the best effect, 
in the increase both of the size and quantity of the 
fruit. 



153 APPLES. 



NO. 87- ROANES AVniTE CRAB. 

This apple I procured from Colonel John Roane 
of Virginia — the original tree was discovered a wil- 
ding on his Estate, in the year 1790. In gi-owth it 
resembles the Hewes's crab; the leaves being very 
delicate, the wood hard, and the size of the tree small ; 
it is an early and gi^eat bearer every second year : the 
apple is very small, not larger than the Hewes's 
crab ; the form is round, the stalk thin, the skin yellow, 
with a small portion of russet about the stem, and 
spots of red scattered over it : the flesh is rich, dry, 
and of a musky sweetness ; rough to the taste, from 
its astringent and fibrous properties, and leaving the 
pomace undissolved after pressing : the liquor is re- 
markably strong, of a sirupy consistence when first 
made, but becoming singularly bright by proper fer- 
mentation and racking. It will keep perfectly sweet 
in casks well bunged, and placed in a cool cellar, 
through our summer months : the fruit ripens in Sep- 
tember and October, and may be kept without rotting 
for late cider. 



NO. 88. GOLDEN RENNET. 

This apple was originally imported from England. 




No. 83. Harrison. 




No ,84. Campfield. 




No. S5. Graniwinkle. 




No. 86. Hewes's Crab. 



No. 87. Roanes wliite Crab. 




No. 89' Wiuesapu 




No. 93. Yellow Everlasting. No. 88. Golden Kennet. 




No. 90. Grevliousc. 




No. 91. French Crab. 



APPLES. 153 

It is an excellent fruit for late cider : the size is small, 
the colour yellow, the skin covered with bright russet, 
rough to the touch ; the flesh is rich, yellow, and 
highly flavoured ; it ripens about the first of Novem- 
ber : the tree is large, handsome, and spreading, and 
an abundant bearer. 



NO. 89. WINESAP. 

This is one of our best cider fruits, and is much es- 
teemed as a good eating apple : the size is middling, 
the form round, lessening a little towards the crown : 
the skin is smooth, the colour a dark red, with a small 
portion of yellow, and sometimes a few streaks — the 
flesh is rich, yelloiv, and tolerably juicy, pleasant, 
and sweet ; the cider produced from it is vinous, clear, 
and strong ; equal to any fruit liquor of our country 
for bottling. The apples hang late, and make good 
cider without housing; they will however repay all 
the expense of complete maturation in an airy loft, by 
the increased flavour of the liquor — the tree is well 
adapted to light soils : of 100 trees I planted on a sandy 
blowing knoll eight years ago, and well cultivated, 
not one has died — every tree bears fine fair apples; 
it is becoming the most favorite cider fruit in West 
Jersey. The form of the tree is irregular, the branches 
often grow downwards, and render it difficult to train 



154 APPLES. 

in a handsome shape ; it bears more unifonnly than 
any fruitful kind with which 1 am acquainted. 



NO. 90. GllEYHOUSE. 

The Greyhouse, is thought to be the finest cider 
brouglit to tlie Philadelphia market, by the generality 
of the admirers of that liquor, wiih the exception of 
the Crab: in my own opinion, it does not surpass the 
Winesap, when well made — the form of the fruit is 
round, the size middling, a plump smooth skin of a 
dull led, mixed with faint streaks or blotches still more^ 
dull — the flesh is firm and dry, without much indica- 
tion of its excellence in taste or smell : the cider when 
first made, is of sirupy richness; of great strength; 
and when well fined, of peculiar delicacy and purity. 
The tree is by no means hardy — nor is it a regular 
bearer, although it sometimes produces abundantly — 
one of the finest orchards of this fruit, stands on a 
sub-soil of river mud ; meadow and river mud have 
been found highly efficacious in promoting its growth. 
The fruit hangs late, and makes excellent cider with- 
out housing — the must is very heavy, next in weight 
to that of the Coopers Russeting, which weighs twen- 
tyfour dwt. per pint more than water. 



JIPPLES. 15S 



NO. 91. METOISEE/ or FRENCH CRAB. 

Is a fair red apple of middling size ; the skin is 
smooth, streaked with a dark shade of red, mingled 
with yellow — the form is oblong, the blossom end is 
full of yellow spots , the flesh is rich, juicy and well 
flavoured ; a fine baking apple, and keeps remarkably 
well. The tree is of moderate growth and regular 
form, the foliage dark and luxuriant — the fruit hangs 
on the tree very late in the fall. 



NO. 9S. CARTHOUSE, OR GILPIN. 

This apple is said to have been brought from Vir- 
ginia —it obtained its name from a family in the Del- 
aware State. It is highly esteemed for its excellence 
as a table apple late in the spring, and as a good cider 
fruit : it is a most abundant bearer, and hargs on the 
tree very late in the season ; the tree is hardy, of a 
handsome, open, spreading, and vigorous growth — 
the fruit is small, the colour a deep red, sometimes a 
little streaked with yellow — the skin of a polished 
smoothness ; the form inclining to an oblong : the flesh 
is very firm, yellow, and rich, not fit for eating until 
mid- winter, when it becomes juicy, tender, and finely 
flavoured. 



15& APPLES. 



NO 93. YELLOW EVERLASTIXG, 

This apple was obtained from Long island : it is a. 
small round fruit, with a pale yellow skin, clouded 
with black spots — the flesh close grained, with a yel- 
low cast, hard and deficient in flavour — it hangs on 
the tree very late, and may be preserved till the fol- 
lowing autumn : tliis is its gi'eatest excellence, for it 
is deficient in all the other requisites of a fine apple, 
although much sought for as a rare and curious fruit. 



NO. 94. TEWKSBURY WINTER BLUSH. 

This apple was brought from the township of- 
Tewksbury in Hunterdon county, New- Jersey — it is 
a very handsome fair fruit, with more flavour and jui- 
ciness than is to be usually found in keeping apples ; 
Ihave eaten them in good condition in August of the 
second year, preserved without particular care, per- 
fectly plump and sound. The size is small ; the form 
round ; the skin smooth : the colour yellow, with a 
bright red cheek — the flesh yellow, tolerably juicy, 
and well flavoured, with a considerable degree of 
sprightliness : the tree is of vigorous growth, straight, 
and well formed — the fruit hangs late in the autumn. 




No. 92, Carthouse, or Gilpin, 




No. 9*. Tewksbury Winter Blush. 




No. 95. Redstreak. 




N^o, 96. Coopers Russeting. 




No. 97. English NonpareiL 




No. 98. Father AbrahaiUc 




No. 99. Courpendu. 



<SSS»WSV1!(W//V////./5v>^__ 




No. 100. Fearns Pippin. 



APPLES. isr 



NO- 95. REDSTREAK. 

This tree was originally brought from England, 
where it possessed a high reputation as a cider fruit; 
it has been cultivated extensively in tliis country, by 
the descendants of the English settlers in New- York, 
New-Jersey, and Pennsylvania. The climate of 
America is supposed to have revived the character 
of this apple, which had deteriorated in its native soil, 
from the long duration of the variety — the fruit is ra- 
ther small ; the form is oblong, flattened at both ends, 
the stem and crown both sunk — the skin is red, faintly 
streaked and spotted with yellow — the flesh is yellow, 
rich, firm, and dry ; it hangs late, and requires to be 
matured by housing to make the finest cider. The 
character of the cider, when properly made and fined, 
is very high, both for strength and flavour — the ap- 
ple keeps well through the winter, and is much estee- 
med as an excellent kitchen fruit in the latter part of 
winter. The tree is of handsome, regular growth, 
and a great bearer : the opinion of dealers is, that this 
cider is difficult to fine fit for bottling : when perfect- 
ly cleared, it ranks among our first fruit liquors. 

30 



\St APPLES. 



NO. 9^. COOPERS RUSSETING. 

This apple was first propagated from an antieut 
tree in the possession of Mr. Joseph Cooper of Glou- 
cester county, New- Jersey, who supposed it to he of 
Indian origin — of this fact, strong doubts are enter- 
tained. The apple is small, of a pale yellow colour, 
mixed with russet ; the form is oblong, diminishing to- 
w ards the crown; the stem is singularly long and thin ; 
the flesh is dry, rich, and sweet : the fruit hangs till 
about tlie first of November, it keeps well through the 
winter, and is an economical kitchen apple, requiring 
but little sugar. The cider is. thought to be the 
strongest in our country : it is, when first made, of a 
sirupy consistence, continues so through the winter, 
and is sometimes difficult to fine — it is when properly 
managed, a most exquisitely flavoured and vinous li- 
quor — the must is uncommonly heavy, weighing twen- 
ty-four penny- weight in the pint heavier than water: 
the tree is of small and irregular growth, the branches 
shoot in every direction, and the wood being brittle, is 
apt to be broken from the weight of fruit : this fault 
may be remedied in a great degree, by pruning the la- 
teral, and promoting the growth of the perpendicular 
shoots. The tree suits light rich soils, in which it 
grows vigorously, and bears abundantly. 



APPLES. 159 



NO. 97. EXGLISH NONPAREIL. 

This apple is about tiie middling size ; the form is 
flat ; tlie skin rough, of a dull green, partaking of a 
small portion of russet, mixed with black clouds and 
spots : the flesh is rather dry, has a sprightly taste, 
but does not appear to be so highly flavoured in our 
climate as in England, where it is thought to be their 
finest table fruit — the tree is of a straight and upright 
form; regular growth, and great fruitfulness — it ri- 
pens in Xoveraber, and keeps through the winter. 



NO. 98. FATHER ABRAHAM. 

This is a small apple of a flat form ; the skin is 
red, with spots and blotches of red, with a little yel- 
low ; the texture veiy thin and tender — the flesh is tin- 
ged with red next to the skin — is wliite, breaking, 
and juicy ; of an agreeable taste though not rich : it is 
an early winter table apple, and will keep till April, 
In Virginia, whence I procured it, it is much esteem- 
ed, and extensively propagated. 



160 APPLES. 



NO. 99. COURPENDU. 

This is a small apple imported from France — the 
form is rather olilong, with deep furrows about the 
crown, which is a little diminished — the stem is long 
and deeply planted: the skin is a dull red, dark towards 
the sun, with fawn coloured spots sunk in the skin ; the 
flesh is inclined to yellow, of a sprightly and agreeable 
taste — it somewhat resembles the Pearmain in appear- 
ance, and keeps well through the winter: the tree is 
vigorous, spreading, handsome, and fruitful. 



NO. 100. FEARNS PIPPIN. 

This apple was imported from England : its colour 
is a beautiful scarlet next to the sun, paler on the 
other side, clouded with dark red streaks, and mixed 
with small white spots^the size is small ; the form 
flat; it ripens in October, and will keep till February : 
in England, it is an admired table fruit, but is infe- 
rior to many of our fine winter apples. The tree has 
a handsome form, and grows tall and straight. 



APPLES. 161 



NO. 101. SWAAR APPLE. 

In the Low-Dutch language this name signifies a 
heavy apple — it is a highly celebrated winter table 
fruit in some parts of New- York, and New- Jersey ; 
it is a large green apple, of great and uncommon fla- 
vour and richness ; highly deserving of cultivation, in 
every collection of fine fruits. 



In addition to the preceding selection, I have (grow- 
ing in my orchards) a considerable number of apples 
which have been highly recommended by the taste^ 
or partiality, of those who have cultivated them ; and 
some which are spoken of by European writers in 
such favourable terms, that I was induced to incur the 
expense of importing them from England and France. 
Some of them are estimable fruits ; others do not ap- 
pear to justify the praises which have been bestowed 
upon them. The following kinds are among them. 



162 APPLEH. 



NO. 102. HARVEST APPLE. 

This is a small fruit of an oblong form ; the skin 
a bright yellow, rather rough: the flesh white, without 
much flavour or juice, but pleasant and sprightly : ri- 
pens in July. 



ifO. 103. PRINCES LARGE RED AND GREEN SWEETING. 

When full grown, it weighs a pound ; the form is 
oblong and pointed towards the crown ; the stalk 
short, and deeply planted ; the skin red, streaked on 
a yellow ground ; the flesh sweet and tender : it ripens 
in September. 



NO. 104. GRUBS SUMMER. 



A pleasant apple ripening in July : the skin green, 
streaked with red — the form rather oblong — the flesh 
not very highly flavoured, and rather di'y. 



NO. 105. YELLOW DOCTOR APPLE. 

Is a very fair fruit, above the middling size ; the 



APPLES. 163 

form long — the flesh white, firm and juicy — of a plea- 
sant taste : it bears abundantly , ripens in September. 
I have found the tree to be deficient in hardiness, sub- 
ject to a cracking of the bark on the south-west side, 
which has uniformly destroyed it, after a few years of 
great fmitfulness. 



NO. 106. CHILI APPLE. 

The size is very small ; the form oblong — the skin 
is red, streaked with yellow ; a red cheek towards the 
sun — the stem long ; the flesh firm, rich, sweet and 
juicy — a pleasant eating apple : it ripens in October ; 
is cultivated near Philadelphia. 



NO. 107. BELLFLOWER OP BRENT. 

The size rather small ; the form flat ; the skin red, 
somewhat streaked towards the crown ; the stem short 
and deeply planted ; the flesh firm, yellow, rich, and 
juicy : it ripens in October : the tree is remarkable for 
putting forth its leaves late in the spring. 



154 APPLES. 



NO. 108. THE POMPION. 

Is a large greenish yellow apple ; ripens in the 
fall, and by most cultivators prized more for its size, 
tjian any remarkable excellence of its qualities. 



NO. 109. PIGEON. 

Imported from France : it is a species of the Rein- 
ette — a very fair apple, of middling size ; the form 
round — the skin yellow ; roligh, with small dots : the 
flesh rich, firm, and sprightly — it ripens in November, 
hangs well, and keeps late : thie growth of the tree tall 
and upright. 



NO. 110. NEW ENGLAND SWEETING, OR MOLASSES 
APPLE. 

The form oblong, much resembling the Red-streak; 
the colour a yellowish green, with light faint spots — 
ttie flesh firm, rich, and sweet ; ripens late — the trete 
handsome and upright. 



APPLES. ^65 



NO. 111. EVESHAM RUSSETING. 

This is a very valuable apple for house use and 
<:ider; the size is large — it ripens in October. 



NO. lis. DUMPLING APPLE. 

Is a large red and green streaked apple— the form ob- 
long; the skin smooth; the flesh a greenish white ; jui- 
cy, tender, and pleasant, but not highly flavoured — the 
tree large, and of luxuriant growth : time of ripening 
js in September. 



NO. 113. BAR APPLE. 

A large, fine, fair apple ; slightly tinged with red 
next the sun : it is of white and juicy substance, of 
sweet and agreeable flavour — an early fall fruit, and 
keeps well through the winter — cultivated near Mend,- 
ham in Morris county, iNew- Jersey. 



NO. 114. CATSBURY, 



A voMch admifed English cider apple — the size m 
SI 



166 .iPPLES: 

small ; the form flat ; the colour green ; the stem shoi-t; 
tfce flesh firm and dry — it hangs late on the tree. 



so. 115. EVERLASTING HANGER. 

A celebrated English cider apple — the skin and 
shape much resembles the Newtcm pippin — the flesh 
rich, juicy, sprightly and well flavoured — the tr^c 
straight and upright in growtlu 



NO. 116. OLIVE. 

An admiied English table apple; a yellowish green^ 
rough skin, with dark clouds, aud a inisset cast — the 
eye large ; the stem short ; tlie flesh rich and yellow ; 
with a sprightly taste : ripens in October. It does 
not appear to bear a comparison with many of our ta- 
ble apples of that season;, in beauty or flavour. 



NO. 117. PEARSOffS PIPPIN. 

This is the celebrated Devonshire baking apple^ 
described by Forsyth : the fiuit is much like the En- 
glish Golden Pippin; a rich russet skin ; yellow fleshy 
very dry and rich — the size very small— the tree ap- 



»dPPLE$. 167 

peavs to be au old variety, deficient in vis;onr, and 
much inclined to ranker. 



NO. 118. HAUTE BONTE.' 

An apple of singular form, growing in ridges like a 
Melon — the size is middling ; the skin and llesh yel- 
low, firm, rich, and sprightly ; but without any uncom- 
mon excellence to recommend it — it ripens in OctOr 
her. 



NO. 119. ROUND TOP. 

The form is rather oblong; the ends singularly 
round, resembling a long Bergamot Pear ; the stem 
rather long ; the skin smooth ; the colour a yellowish 
green, with a faint blush next the sun ; the flesh yel- 
low, firm, and rich ; the flavour agreeable — it is a fine 
table and cider apple, bears abundantly, and keeps 
well — cultivated in Monmouth county New-Jersey. 



NO. 120. EVERGREEN STRIPED CRAB. 

Imported from England : it is a small apple, of con - 
i/jcjiX form ; the skin green with black clouds ; the tcx- 



\C,& APPLET, 



ture tougli ; a faint red next the Sun, and indistinctly 
streaked ; the flesh is tough, dry and acid — it is on- 
ly used for preserves — it ripens in the autumn. 



NO. ISl. LOBB. 

Is an apple below the middling size — the form is 
flat ; the skin is rough ; the colour red streaked with 
yellow ; the flesh rich, yellow, and firm ; the taste re- 
sembles the Vandervere: ripens in October and keeps 
well. 



NO. 1S2. EARLY SWEET. 

The size is middling : the form oblong ; the flesh 
white, sweet, and tender ; it ripens in August. The 
tree luxuriant and handsome. 



NO. 123 WARREN APPLE, OR VARMINS PIPPIN. 

Is a large, long, and fair a])ple ; the coloui' a hand- 
some bright yellow, with red spots ; the flesh yellow, 
tender, juicy, and sprightly — it ripens in November; 
cultivated in Burlington county New- Jersey. 



APPLE&. 159 



NO. 124. WOOLMANS LONG PIPPIN, 

Is a handsome, fair, yellow, oblong apple, resem- 
bling a large Newton pippin — the skin smooth and 
dotted with red ; hollowed at the stem ; the flesh white, 
firm, juicy, and tender ; a great and constant bearer, 
and keeps well in the winter. 



NO. 1S5. RED SWEET. 

A very valuable cider apple, cultivated in East 
Jersey — the fruit is small ; the form round : the skin 
a dull red ; the flesh white, firm, and sweet — the tree 
grows singularly tall and handsome; it ripens in Oc 
tober. 



NO. 126. THE SKUNK APPLE* 

Is a large flat apple ; the skin yellow, with dark 
red spots, resembling a Newton pippin ; the stem short 
and deeply planted ; the flesh rich, yellow, firm, and 
juicy ; a fine early winter table fruit. The name is 
derived from a nest of that animal found at the root 
of the original tree, in Middlesex county New-.Tei-- 



17© APPLES. 



NO. 127. DAVIS APPLE. 



Tliis is a very fair apple ; the colour a bright rus^ 
set ; the flesh rich and finely flavoured, fit for the ta- 
ble or eaWy cider in September — it bears abundantly, 
but is very liable to rot. 



NO. 128. HERTFORDSHIR'E UNDERLEAF. 

Thi» apple was imported from England : it is a 
large fair green fruit ; somewhat lessened towards the 
blossom end — the flesh is Avhite, dry, and large grain- 
ed, but deficient in flavour ; the tree is of a handsome 
growth, and very fruitful ; it ripens in September, and 
fells from the tree immediately. 



KO. 129. GENNET MOYLE. 

Is a large fair apple, of a round form — the colour 
is yellow, with specks of red ; the flesh firm, ricli, juicy, 
and sprightly ; the character of this apple ranks high 
in England ; Philips, in his poem on cider, calls it 
'^ the moyle of sweetest honeyed taste" — it ripens and 
falls in September and early in October. The tree 
is remarkably thrifty and handsome. 



^PPLE&. \7\ 



NO. 130. JOHN APPLE. 



Called also Deux Annee's from its property of long 
keeping — it is a cider apple of celebrity in England, 
and is characterized by Philips in his poem on cider 
very con-ectly. ''Nor John apple, whose withered 
rind, entrencht with many a furrow, aptly represents 
decrepid age." It is a small conical fruit ; the skin 
tough and yellow, with a small portion of red towards 
the sun ; the flesh yellow, rich, hard and dry ; fit only 
for cider — it hangs late on the tree, which grows in 
an upright form, the bark of a yellowish cast* 



NO. 131. WAXEN APPLE. 

Is a large, flat, yellow apple ; its transverse sliape 
rather eliptical, like the Pennock : the skin has much 
the appearance of a large Newton Pippin — the stem 
short; tlie eye deep; the flesh rich, sprightly, juicy, 
firm, and yet breaking — ripens in December : much, 
esteemed in Virginia. 



NO. 133. LARGE GREENING. 

This apple I received as the Rhode-Island Gree- 



tr» jtPPLES. 

niiig, which is a superior apple : it is cultivated in 
Bucks county, Pennsylvania ; is a large and uncom- 
monly flat apple ; the skin a smooth, lively green ; the 
flesh is white, juicy, and tender, but not highly fla- 
voured — it is an early winter fruit; the tree hand- 
somely formed, and very tall. 



NO- 133. SWEET AND SOUR. 

Tliis apple derives its name from the peculiar pro- 
perty of possessing these different qualities in the same 
fruit: the surface is often uneven, the prominences 
having one taste, and the hollows another ; it is not 
otherwise deserving of much notice. It was original- 
ly cultivated in the county of Middlesex, N. Jersey, 
whence I obtained it ; it is an Autumn fruit 



APPLES. 



173 



A selection of applefs^ ripening in succession, for 
the orchard of an admirer of fine fruit. 



TABLE APPLES. 



1. Junating, ripens 

in June and July. 
S. Princes Harvest, July. 

3. Bough, do. 

4. Summer Queen, July 

and August. 

5. Early Pearmain, do. 

6. Summer Rose, do. 

7. Codling, August and 

September. 

8. Maidens Blush, Sep. 
9 Hagloe Cral), table 

and cider, do. 

10. Catline, do. 

11. Romanite, or Ram- 
bo, Sep. and Oct. 

12. Fall Pippin, Oct. 



13. Doctor Apple, do. 

14. Wine, Oct. and Nov. 

15. Late Pearmain, do. 

16. Burlington Green- 
ing, do. 

17. Bellflower, do. 

18. Newark Pippin, Nov. 

19. Pennock, do. 

20. Michael Henry, do. 

21. Spitzemberg. do. 

22. Newton Pippin, do. 

23. Priestly, do. 

24. Pomme d'Apig, or 
Lady apple, Dec. 

2.^. Carthouse, do. 

26. Tewksbury Win- 
ter Blush^ do. 



CIDER APPLES. 



1. Hewes's Crab. 

2. House, or Greyhouse. 

3. Winesap. 

4. Harrison. 

5. Styre. 

6. Roanes white Crab. 

7. Gloucester White. 



8. Redstreak. 

9. Campfield. 

10. American Pippin. 
H. Golden Rennet. 

12. Hagloe Crab. 

13. Coopers Russeting. 

14. Ruckmans Pearmain. 



32 



174 PEARS. 



CHAPTER XXI V\ 



P E A U S. 



The pear is arranged by Liuuaius with the apple and 
quince, under the fourth section of his twelfth class : 
Icosandria Pentagynia. It will take on the quince 
either by inoculation or ingrafting : the former mode, 
being performed above ground, will produce dwarf 
trees ; the latter mode, under ground, in the root, will, 
in some varieties, improve the pear; in all, it will form 
a strong vigorous tree. All the pear trees I have im- 
ported from France have been treated in this man- 
ner — on the apple, it produces a deteriorated fruit, ex- 
cept in a few kinds, which succeed tolerably when 
grafted in the root, and planted so deep in the earth, 
as to permit shoots from that part of the stock growing 
under the sui'face of the ground. 

Whether the climate of the United States is so 
well adapted to the cultivation of the pe^r as the tip- 



PEJRS^ irs 

pie, is doubtful, in the opinion of some experienced 
cultivators — that species of blight, which is sometimes 
called the fire blight, frequently destroys trees in the 
fullest apparent vigour and healtii, in a few hours, 
turnins: the leaves suddenly brown, as if they had 
passed through a hot flame, and causing a morl)id 
matter to exude from the pores of the bark, of a black 
ferruginous appearance ; this happens through the 
whole course of the warm season — more frequently 
in weather both hot and moist, affording i-eason to be- 
Here that it arises from the rays of the sun operating 
on the vapour, or clouds, floating in the atmosphere, 
either by concentration or reflection. It generally, 
though not always, is perceived most in confined pla- 
ces: certain kinds, and particularly that most exquisite 
of our winter pears, the St. Germain, seems peculiar- 
ly liable to this species of blight. I have in twenty 
years lost upwards of fifty trees in the fullness of vig- 
or — sometimes in the most open airy situations, and 
in every kind of soil. From repeated observation of 
the kinds most liable to this malady, I have been led 
to believe, that it is somewhat connected with a prin- 
ciple which appears to be considered as a sound one, 
by the most judicious European writers, when trea- 
ting of apple trees, that is the long duration of the va- 
riety. It is certain, that natural trees, continually 
springing up from seed, are seldom attacked by this 
disease: and the Seckle pear, generally supposed to 



176 PEARS. 

be a new variety, is but little affected by it — of fifty 
bearing trees of this kind, of various ages, I have not 
lost one entire tree from tliis cause — this year, for the 
first time, I have perceived the limbs of some of them 
partially affected, and in some instances, several large 
branches have been destroyed. From the great vigour 
and rapidity of the vegetation in America, pear trees, 
if much pruned, are apt to grow too fast : this appears 
to render them more liable to the effect of the fire blight 
than otherwise they would be — I have therefore chan- 
ged my mode of trimming them under this impression, 
confining it very much to suckering, and merely for- 
ming the tree — our heat and dryness, do not require 
the growth to be so open as in Europe. 

The soil most favourable for pear trees, is clay, or 
stiff loam — they are, in many regions of our country, 
liardier than the apple. In a journey, many years 
since, through the New England States, I found the 
common Hedge pear, from which most exquisite per- 
ry is made, fiourisliing where the apple would not 
grov»^, on the sea coast, between Newbury Port and 
Portsmouth : in Great Britain they are considered as 
much better adapted than the apple to their climate; 
perry, on an average, is a cheaper liquor than cider 
in that country. An erroneous practice prevails too 
much among our nursery men in America, of using 
suckers from old trees for pear stocks ; trees produced 



PEARS* A77 

fi'om suckers, are always disposed to generate suckers, 
which are injurious and inconvenient in fruit gi'ounds : 
it is probable that the disposition to blight, may be pro. 
moted by using the suckers of old worn out varieties, 
instead of raising new ones from the seed, as is practi- 
sed in apples. 

The following kinds have been selected from a 
large collection, as affording a succession of the finest 
pears, of native and foreign origin ; they are delineated 
of the natural size and form, and are accurately des- 
cribed. 



1. PETIT MUSCAT, LITTLE MUSK, OR PKIMITIVE PEAR, 

This pear grows in clusters; the form is round 
rather than long ; the stalk short, and when fully ripe 
the skin is yellow, with a portion of reddish brown on 
the cheek next the sun. If not too ripe, it is a plea- 
sant pear ; the juice somewhat musky — the form of 
the tree resembles the Catharine ; it does not produce 
fruit early, but when it has attained the proper age, 
is an abundant bearer — it ripens from tlie first to the 
tenth of July. 



17 1 PEARS. 



2. HATIVEAU. 



Is a very small pear; pointed towards the stem, 
the blossom end A at ; the skin is a clear yelloiv ; the 
flesh is of a yello>> . Ji cast, somewhat spicy, but with* 
out uiuch juice or flavour. It is a very great bearer; 
the time of ripening, from the middle to the end of 
.July. 



3. MADELEINE, CITRON DE CARMES, OR GREEN CHISSEL. 

This is a very fine early fruit — the size is small, not 
much larger than the Hativeau — the skin gieen, the 
flesh juicy, buttery, and highly flavoured — the taste, 
when not too ripe, sugary. This pear Mr. Prince 
calls the early Chaumontel; it ia one of the finest fruits 
of the season. 



4. EARLY CATHARINE OR ROUSSELET HATIF. 

This is more generally admired than any summer 
pear — it is remarkably fine, rich, waxy and luscious : 
its form is somewhat like a calabash, with a long cur- 
ved neck, and a long fleshy stem, the skin is on 
one side yellow, the other a rich russet, or brownish 



P£^Rii. 1.79 

red — the tree grows to a large size before it bears, it 
is then very fruitful. The limbs are long, and when 
full of fruit, hang like a willow — tliis pear should be 
always suffered to hang on the tree till ripe ; the growth 
of the tree is very vigorous; the size large ; the time of 
the fruit ripening is about the middle of July. 



5. EARLY SUMMER BERGAMO T. 

Tliis is one of the finest pears of the season, wlieu 
eaten before it is too ripe. The skin is green, full of 
small russet spots, but when fully ripe it becomes 
yellow — it is a highly flavoured juicy fruit if gathered 
from the tree, but when too ripe it becomes dry, and 
loses its flavour — the size is small, of a round form, 
the flesh rich and sprightly — it is the least vigorous 
pear tree in our country — of moderate size and great 
hardiness ; free from blight— the fruit in perfection 
from the middle to the end of July. 



8. BELLISSXME D'ETE,' OR THE BEAUTY OF 
SUMMER, 

The fruit is small, and singularly beautiful — the 
^kin is smooth, of a bright yellow, the cheek towards 
fhe sun of a brilliant red, with small dots — the form 



is regular, diraiiiisliing towards the stem, which is 
long ; if picked before it is too ripe, it is a prety good 
early pear ; it sometimes grows in clusters, produces 
a])undantly, and ripens about the middle of July. 



7. THE SKINLESS, OR POIRE SANS PEAU. 

The size of this pfear is about that of the early 
Catharine — the skin is smooth and very thin— the co- 
lour a greenish yellow, with a little blush, scarcely 
perceptible ; the stem is long and small— the flesh jui- 
cy, and breaking rather than melting, of a plea^lwjt 
sweet taste, very attractive to wasps and bees— the 
tree and foliage are of delicate growth— the time of 
ripening about the end of July. 



8. FIN OR D'eTE,' or fine GOLD OF SUMMER. 



This is a very fine and beautiful pear — the size is 
small, the form nearly round — the blossom end flat, 
the stem almost an inch long, growing a little on one 
side — the skin has a small degree of roughness; of a 
rich yellow on one side, and on the other a brilliant 
red, dotted with yellow ; the flesh rich and juicy, brea- 
king, and highly flavoured ; the growth of the tree 
vigorous, with long hanging limbs — in perfection about 
the twentieth of July. 




No. 1. Primitive, or Petit Muscat. 





No. 3. Madeleine, or Green 

Chissel. No. §. Summer Bergamot. 




No. 4)* Early Catharine, or Roussellet hatif. 





No. 7. Poire s^ns Peau, or Skinless. 



No. 6. Bellissime d'Ete, qr 
Supreme. 





No. 8. Fine Gold of Summer. 



No. 9. Aurate. 




No. iO. Epargne> 





No. IS. Julienne. 



No. 13. Jargonelle 




No. 14*. Orange Musquee', 




'No. 11, Cuisie Madame. No. 10. Red Bergamot. 




No. 18. Musk Summer Bon Chretien, or Sugar Pear. 




No. 16, Green Catharine, or Rousselei 




■VT_ JM ^^ •__ -n^^^n. 



PEJRS. 181 



9. AURATE. 



This is a small pear of a regular form, diminishing 
towards the stem which is very long ; the skin is rough, 
of a pale yellowish green — the flesh is highly flavour- 
ed, rich and luscious: it is a great bearer — ripens 
^bout the end of July. 



10. EPARGNE. 

This is a pear of a long shape, below the ordinary 
size, diminishing gradually towards the stem, which 
is about an inch in length, large, and planted rath- 
er on one side — the crown is not hollowed ; the skin 
is of a greenish cast, blotched with spots of a fawn 
colour, and sometimes with a little blush — the flesh is 
melting; the juice sprightly and agreeable — it ripens 
about the beginning of August. 



11. CUISSE MADAMK. 

This fruit is of a moderate size, very long, and small 

towards the stalk, which generally grows in a furrow, 

or small hollow — the eye is small and but little sunk ; 

the flesh is sweet and juicy, a little musky — the skin 

23 



162 PEJRif. 

smooth and glossy; of a yellowish green, with a red- 
dish brown cheek next tlie sun — it is very liable to 
be blown off the tree. The tree is of vigorous growth, 
the leaves of the common size, almost as wide as they 
are long, and very little indented — the time of ripen- 
ing is the end of July. 



IS. JULIENNE, PR L'ARCHinUC d'eTE' SOMETIMES 
CALLED THE SUMMER BEURREE\ 

Is a pear of about the common size in good ground, 
but smaller in a less rich soil, or on old trees — it is of 
a round form, a little extended, and diminishing to- 
wards the stalk, which is short and rather small — the 
skin is smooth, when fully ripe, of a bright yellow, 
sometimes with a faint blush towards the sun — the 
flesli is sprightly, rich, and juicy if gathered before 
fully ripe, and kept a few days in the house — it bears 
young, and most abundantly — the appearance and 
qualities of this pear, have obtained the name of the 
Butter pear of summer : the tree is of singular growth, 
the branches long and bending, with large swellings 
at the extremities, the wood of a lively yellow brown ; 
it continues several weeks in perfection, and is certain- 
ly among our finest summer pears ; the time of ripening 
the whole month of August — according to age, aspect, 
and soil. 



PEjIRS. \%l 



13. JARGONELLE.. 



This pear has not been much cultivated in Amer- 
ica, and almost always under false names : it is a 
tolerably large pear, qf the size of a middling Beurree', 
with a neck somewhat curved, and diminishing to a 
small point, with a long stalk, fleshy towards its 
junction with the fruit — the skin is a light green with 
small cloudy spots, blended with russet, particularly 
near the stem — 'the cheek next the sun has frequently 
a brownish red colour — the flesh is juicy, highly ila- 
voured, and sprightly, but liable to rot — it is like 
most summer pears, best when picked before fully 
ripe, and matured in the house ; it is in perfection 
about the latter part of July. 



14. ORANGE 3rUSQUEE5 OR MUSK ORANGE 
PEAR. 

This pear is of a moderate size, of a round fonn, di^ 
minishing a little tawards the stalk, which is rather 
large and long, and planted in an irregular cavity. The 
flesh is juicy and well flavoured, but uncommonly sub- 
ject to rot — the skin is a greenish yellow : it ripens in 
August. 



184 PEARS. 



15. GREEN CATHARINE, OR ROUSSELET. 

Is a fine sprightly pear — very pleasant as an eating 
fruit, and excellent for baking ; it is a great and con- 
stant bearer — ^the size is rather small ; the form very 
irregular; the blossom end round, diminishing towards 
the stem ; the skin of a greenish yellow, with a rus- 
set brown cheek, scattered over with spots of a feuille 
morte colour — the flesh is firm and breaking, of a 
coarse grain — it ripens in August, and continues a 
long time — the tree grows somewhat like the early 
Catharine, and is very hardy. 



16. RED BERGAMOT. 

This fruit is sometimes large, but usually of a mod- 
erate size — the form round, flattened at both ends ; tlie 
stalk very long, the flesh coarse and tender ; very full 
of juice, of a fine flavour, rich, and sprightly ; the skin 
is yellow, the cheek next the Sun of a lively red, dot- 
ted with small russet spots ; the time of ripening in 
August ; the tree is of vigorous growth, and large size ; 
it does not bear while young, but when more advanced 
is a great bearer. 



FEARS. 185 



17. GRISE-BONNE, OR GOOD GREY PEAR,, 

This is rather a small pear, the form regular, di- 
minishing with a gentle swell towards the stem, which 
is long ; the blossom end rather flat, with no hollow at 
the crown ; the skin green, dotted with black spots — - 
tlue flesh large grained and juicy, of a pleasant taste — 
ripens from the beginning to the middle of August. 



18. MUSK SUMMER BON CHRETIEN, OR LARGE SUGAR PEAR. 

This is a large and handsome fruit, of very irreg- 
ular form ; the shape is oblong, swelled in the middle, 
and diminishing towards each end, but more towards 
the stalk, which is long and large, and frequently in- 
serted on one side ; the flesh is rich, melting, and of a 
highly musked taste, saccharine and waxy, yielding 
an uncommonly fine odour ; the skin is very smooth, of 
a yellowish green, clouded with clusters of black 
spots. 

It frequently cracks in the skin, which diminishes 
its excellence ; when free from this defect, it is a very 
estimable fruit. The leaves are large and smooth, the 
tree of vigorous growth : it is often mis-named the Jar- 
gonelle in this country 5 the time of ripening, the latter 



18{*. PEARS. 



end of August ; its value is raucli lessened by its ripen- 
ing with the Secklc, and several other pears of high 
reputation. 



19. MUSK, SPICE, OR ROUSSfclLET DE RHEIMS. 

This excellent and popular pear, is less than the 
medium size— the form is oval, a little produced to- 
wards the stem, which is short and thick, the blossom 
end round and even ; the eye large ; the skin a green- 
ish yellow, with a brilliant cheek towards the Sun, 
sometimes red, sometimes brown, spotted with small 
dots in every part ; the flesh is half breaking, fine, and 
of a high and very iieculiar musky flavour, whence it 
derives its name in common use. 

The tree is remarkably vigorous, grows with long 
shoots like the Catharine, from which it is often called 
the late Catharine, or autumn Catharine ; it does not 
bear till large, it is then very fruitful ; the time of ri- 
pening in August and September ; it is eaten in the 
highest perfection when fully ripe from the tree. 



PEARS, i«r 



20. SALVIATJ. 



This pear is above the common size, neavly of a 
round form, very little lengthened ; tlie stalk is long 
and straight, the crown even with the surface — the 
skin is of waxy yellow colour, sometimes with red 
spots scattei'ed over it ; tlic flesh is very fine, half but- 
tery ; the juice sweet and well flavoured : the time of 
ripening in August. 



21. BON CHRETIEN D'ETE', OR SUMMER BON CHBErHlN. 

The fruit is large and long, with a large long stalk 
inserted amidst several hollows and projections — it is 
swelled towards the blossom end, and diminished to- 
wards the stalk ; the skin is smooth, of a clear green 
colour, which turns yellow when fully ripe ; the flesh 
is white, tender, half breaking, very juicy and sugary ; 
the time of ripening the latter part of August : the tree 
is very fruitful, the leaves large and handsome, and 
finely indented. 



5. AUTUMN BERGAMOT. 



This is rather a small pear, very flat at the blossom 



18B PEARS. 

end, and diminished towards the stalk end which is 
also flattened— the stem is short, the skin green with 
black spots, the flesh is white, juicy and sprightly — the 
tree is not very vigorous, but produces abuudautly ; 
it is in season during the w hole month of September. 



23. bkoca's) bergamot. 

This is a very fine pear, superior to most of the 
Bergamot tribe, but a very uncertain and small bearer; 
the size is rather larger than the autumn Bergamot, 
the shape rounder; it is flat at both ends, diminishing 
a little towards the stem— the skin is rough, of a dull 
light green ; the flesh rich, juicy, melting, and spright- 
ly—the tree is remarkably deficient in vigour of 
growth, and loses its leaves very early in the season : 
they fall sometimes as early as the fruit — if this pear 
ripened at another season it would be highly prized, 
but ripening with the Seckle, Beurree', and several 
other fine fruits, it is less esteemed — it is in perfection 
about the middle of September. 



24. BEURREE GRISE OR BROWN BEURREE'. 

Is a large juicy pear, and in some seasons has a 
fine flavoured flesh of great sprightliness — it is of very 




^Tn 9.4 Ciiinimoi> Tirkn P.1ii>q+;«m «« r^»n<^i<^i: 




No. 28. Angleterre, or English Butter. 




No. S9. Verte longue Panachee', 




No. 30. Verte longue, or Mouille Bouche. 



FEARS. 189 

varying excellence — it is too often acid in the extreme 
with little flavour ; its character changes with the sea- 
son — when the year is unfavourable the fruit cracks, 
and the trees lose all their leaves prematurely ; when 
in perfection it is a fine plump fruit, of almost ellipti- 
cal form, very little diminished towards the stem — 
resembling the yellow Beurree' in shape ; the skin is 
green with clouds of black, the flesh white — it ripens 
in September, and lasts a long time in favourable sea- 
sons. 



25. SECKLE PEAR. 

So called from Mr. Seckle of Philadelphia, the 
proprietor of the original tree now growing on his 
estate near that city — it is in the general estimation of 
amateurs of fine fruit, both natives and foreigners, the 
finest pear of this or any other country — it is believed 
to be a native fruit, produced from the seed of a fine 
pear (of wliich the original proprietor owned many va- 
rieties) accidentally dropped where this tree now 
grows. The form and appearance, vary with aspect, 
age, and cultivation — the size generally is small, the 
form regular, round at the blossom end, diminishing 
with a gentle swell towards the stem, which is rather 
short and thick; the skin is sometimes yellow, with 

a bright red cheek, and smooth ; at other times a per- 

S4} 



190 PEARS. 

feet russet, without any blush — the tiesh is melting, 
juicy, and most exquisitely and delicately flavoured; 
the time of ripening is from the end of August, to the 
middle of October. The tree is singularly vigorous 
and beautiful, of great regularity of growth and rich- 
ness of foliage — very hardy, and possessing all the 
characteristicks of a new variety — neither L'abbe' 
Rozier or de La Quintinye among the French, nor Mil- 
ler or Forsyth among the English writers, describe 
such a pear as the Seckle — nor have I found one a- 
mong the intelligent French gentlemen in our country, 
who has any knowledge of the pear in liis own coun- 
try. 



36. HOLLAND GREEN, SOMETIMES CALLED THE 
HOLLAND TABLE PEAR. 



Tliis is rather a large pear, of very irregular form, 
the skin is green, with a number of indistinct spots, and 
small russet clouds — the flesh is remarkably juicy, 
delicate and luscious, melting and sprightly, of a green- 
ish white cast — it is very wide at the blossom end, 
lessens suddenly to an obtuse point at the stem, with 
an uneven though smooth skin — the stalk is very long; 
Few pears are more admired at a season when fine 
pears are common — it ripens in September and Octo- 
ber — the tree is of strong and vigorous growth, with 



PEARS. 191 

long l)raiiclies, the foliage luxuriant — it is a great and 
uniform bearer; it was imported from Holland by the 
late William Clifton of Philadelpliia. 



^y, YELLOW BUTTER, OR BEURREe' DOREe', OR ST. 

Michael's peva.r. 

This pear in the opinion of many good judges, is 
on a par for excellence of flavour with the Seckle — it 
is large, fair, handsome, melting, juicy, and delicate- 
ly flavoured : to have it in perfection, it should be ga- 
thered before fully ripe when it begins to turn yellow, 
and be kept some time in the house, or otherwise it 
will lose much of its juicy and melting qualities ; it is 
round and rather o])long in shape, somewhat dimin- 
ished towards the stem, which is short and thick ; the 
flesh white and singularly cold, the skin a bright yel- 
loAv, sometimes with a blush, at other times covered 
with a bright russet— it is in season from the beginn- 
ing of September to tlie first part of November, when 
carefully preserved, by gathering witli the hand in dry 
weather; it is a never failing and abundant bearer, 
and produces fruit at an early age— the tree is of small 
size ; this is the same with the Doyenne , or Deans 
pear, and is probably more extensively cultivated than 
any pear in our country- -this fruit is very erroneous- 
ly called the Virgouleuse in New- York, and East 



Ift2 PEARS. 

Jersey ; the Virgouleuse k a late winter pear : see 
No. 38. 



28. ANGLETERRE, OR ENGLISH BEURREE. 

Is rather above the medium size, round at the blos- 
som end, diminishing to a point at the stalk, which is 
long and large— the skin is smooth, of a greenish yel- 
low ; the flesh tender, half buttery and melting, apt 
to rot soon ; it ripens in September with many of the 
finest pears, which lessens the estimation in which it 
would otherwise he held. 



29. VERTE L0NG1.TE PANAC»EE\ STRirei) LONG GREEN, 
OR CULOTTES DE SUISSE. 

This is supposed to be a variety of the Moilille 
Bouche, or Long Green — tlie shape is round at the 
blossom end, lessening gradually by a gentle curve to 
the stem. The skin is yellow, with green stripes from 
the crown to the stem, with spots of dark green ; some- 
times a portion of red towards the sun is blended with 
the green. The stalk about an inch in length, the 
flesh melting, fine, and delicate, with little core — very 
juicy and sweet ; it bears abundantly, and ripens in 
the latter part of September. 



FEARS. 193 



30, VERTE LONGUE, MOUILLE BOUCHE, OR LONG GREEN. 

This is a small pear, the skin green when fully 
ripe ; the flesh melting and juicy, with a spicy taste, 
not universally admired, very similar to that of the 
Verte Longue Panachee . It ripens in the end of Sep- 
temher, and beginning of October. 



31. SUCRE^ VERT, OR GREEN SUGAR PEAR. 

This pear came from France ; it is of moderate size ; 
the form round, a little oblong — the blossom end flat, 
the eye sunk but little below the surrounding part, to- 
wards the stalk it is a little diminished ; the stem 
large, about an inch in length — the skin is smooth and 
green — the flesh buttery, the juice sweet and well 
tasted — it ripens in October. The tree is of vigorous 
growth. 



32. BERGAMOTTE SYLVANCHE. 

This is a very fine pear imported from France, of a 
large size for a Bergamotte — it is round and flat at 
both ends ; a strong stalk, a thick green skin, very 
tender, melting, rich, and juicy flesh, continues in sea- 



194 PEARS. 



son during tlie month of October, and sometimes later: 
it may be ranked among the finest fruits of the season. 



33. MESSIRE JEAN, Oil MR. JOHN. 

This pear is held in high estimation in France, but 
in this part of America it is very apt to rot ; it is of 
moderate size, but sometimes on young trees and 
rich ground, it grows large ; the blossom end is full 
and round, diminishing suddenly towards the stem, 
which is of moderate length ; the skin is rough, and 
when fully ripe, yellow, with a portion of russet, li 
is sometimes called the Monsieur Jean doree' ; the 
flesh is coarse, juicy, aud sprightly; but not very rich 
or highly flavoured—it ripens in October. 



34. CRASANNE, OR BERGAMOTTE CRASANNE. 

This pear is among the most efstimable varieties ; it 
is generally of the medium size, but on young trees 
and rich ground it sometimes grows large, it is of the 
Bergamotte shape, rather round, tlie skin when ripe 
a greenish yellow, full of distinct black dots, very thin 
and tender : the flesh is singularly melting, rich, juicy 
and sweet, but not sprightly- -it is sometimes in France 
called the flat Beurree ; it ripens in Ogtober after the 



F£JRS, 195 

yellow Beurree', and with care in gathering it from 
the tree when dry, will keep a month or six weeks in 
the house : it is a great bearer, of vigorous growth, and 
hardy ; I know few pears more deserving extensive 
cultivation. 



35. POIRE DE JARDIN, OR GARDEN PEAR. 

A large pear, rather long, and flat at the blossom 
end, diminishing gradually towards the stalk, which 
is about an inch long, and large ; the skin yellow and 
thick, the flesh yellow, rich, firm, juicy, and melting ; 
it ripens in November. 



36. SWANS EGG. 

A pear of ordinary size ; of elliptical form ; a long 
stem; the skin green, thinly covered in part with 
brown : the flesh melting, and full of a pleasant musky 
juice ; ripens in November, and with care may be pre- 
served for some time. This fruit is by many called 
the Poire d' Audi ; this must be an error ; Forsyth 
says the Poire d' Auch resembles the ("olmart, but ful- 
ler in the neck ; the Colmart is delineated by the 
Abbe' Rozier as a very different pear, much larger, 
with a distinct neck : see figure no. 44, 



196 ^EARS. 



37. L'ORANGE D'HYVEU. 



This name I have given to a pear 1 imported from 
France under the name of L'Echasserie, which is 
certainly incorrect— it bears a stronger resemblance 
to the Orange d'Hyver as delineated and described 
by the Abbe' Rozier in the Cours d' Agriculture, than 
any other fruit; it is of estimable character as a fine 
winter pear; the size is not larger than a small orange, 
nearly round, a little flattened at each end, the stem 
long, the skin a dull yellowish green, with faint blot- 
ches of russet coloured dots, rough, thick, and firm : 
the flesh white, melting, juicy, sprightly and finely 
flavoured—it ripens in November, and in favourable 
seasons will keep till January. 



38. VIRGOULEUSE. 

This pear I imported from France ; it derives its 
name from a village called Virgoule in Limousin-- 
in size and appearance it resembles the yellow Beur- 
ree\ (which by most persons in New- York and East 
Jersey is erroneously called the Yirgouleuse) but the 
skin is thicker and rougher; the flesh is singularly firm, 
rich, juicy, and highly flavoured— it ripens in Novem- 
ber and keeps ia perfection till March; it is cue of 




No 31. Sucre Vert^ or Sugared Greeu; 




No. 3S. Bergamotte Sylvanche. 




No, 35. Poire de Jardin. 




No. 36. Swans Egg, 




No. 37. Orange D'Hyver. 




No. 38. Virgouleuse. 




No. 39. St. Germaine. 




No. 40. Ambrette. 




No. 41. Mervejlle D' Hyver. 



PEARS. 19r 

the most admired winter fruits of France, and highly 
deserving of extensive cultivation; it is sometimes 
gubjeet to cracking in the skin ; but this affects little 
of the fruit growing on vigorous trees in rich cultiva- 
ted ground. 



39. ST. GERMAINB. 

Is a fine winter pear, by many erroneously called 
the green Chissel, (which is a summer pear) the size 
is large, of an irregular form, generally diminished 
towards the stem, and sometimes towards the crown— 
the skin is green till fully ripe, and very thick, whence 
it is often called the walnut pear— the stem is short 
and generally planted in an oblique direction, the 
crown is large and not much sunk ; the flesh is very 
highly flavoured, rich, juicy and sprightly beyond any 
other pear when the season is favourable; it ripens in 
November in a close warm situation, it is frequently 
kept till late in the winter by care and attention. It is 
to be regretted that the tree is very subject to the fire 
blight, so destructive of the finest and most delicate 
pears in this country— -it would be highly useful to 
the cultivators of fruit could the cause or cure for this 
evil be discovered ; whether it be founded in any pecu- 
liarity of oui' climate, or in the long duration of the 

variety^ is a point which has not been satisfactorily 

35 



19« FEARS, 

ascertained — the tree is of singular growth, very dark 
and thick foliage, the leaves being furrowed through 
the centre, and arched by a contraction of the middle 
tendon. 



40. AMBRETTE. 

This is rather a small pear, of an oblong form with 
a long stem — the colour when ripe is green, the skin 
rough witli small russet spots and some black clouds ; 
neither the crown nor stalk end is indented — the flesh 
is rich, juicy and highly flavoured ; it ripens in the 
beginning of December, and in favourable seasons 
will keep till March. This pear resembles L' Echas- 
serie in many of its properties, but diflers from it m 
having an unindented leaf — it is a fruit of uncommon 
excellence, and merits extensive cultivation: it Ls 
known in this vicinity by the name of the Tilton pear. 



41. MERVEILLE d'hYVEB, OE THE WONDER OF WINTER. 

Is very irregular in its shape, and in its size, which 
is usually rather small — the sldn is remarkably thick 
and firm, the colour a dull green, with some russet 
spots — the stalk about an inch long, grows in a hollow 
furrowed ia different directions : the flesh white, mel- 



PEJRS. IW 

liug, and luscious — the eye is very singular, frequently 
without any crown ; it is destitute of beauty, but is 
estimable in its other properties — the time of ripening 
is in December. 



43. EPINE D'HYVER, or WINTER THORN. 

Is a large pear, round at the blossom end, diminish- 
ing gradually with a gentle swell towards the stalk, 
where it is somewhat round. The stem is large, about 
an inch in length ; the skin is smooth, of a yellow- 
ish green ; the flesh rich, melting, and tender ; of an a- 
greeable flavour : it Hpens in November, and will 
keep till January. 



43. PADDINGTONj OR EASTER BERGAMOT. 

This is a large fruit ; of a round full shape, dimin- 
ishing towards the stem, which is short and thick— 
the skin is green, with small grey dots, inclining to 
yellow as it ripens ; the flesh is white^ half buttery, 
sprightly, and somewhat acid : it is in season from 
January to March. 



200 PEAR a. 



44. COLMART. 



Is a large pear, somewhat resembling the Whiter 
Bou Chretien — the blossom end is flat ; it diminishes 
towards the stalk, which is large and fleshy, planted 
in a deep hollow, surrounded with protuberances — 
the skin is smooth, green, with little brown spots ; it 
Inclines to yellow, Avith the maturity of the fruit — the 
flesh is yellowish, very fine, buttery, and melting ; 
the juice very sweet and sprightly — it ripens from 
January to April : the tree is vigorous, the leaves 
large, arched and guttered. 



45. WINTER RUSSELET. 

Is a small pear, of regular shape, gradually dim in- 
ishing towards the stem : the skin is a lively russet 
like a Golden Pippin — the flesli is yellow, rich, and 
sprightly, rather too firm for a table fruit, but excellent 
for baking and stewing ; it is a fine keeping pear, and 
an abundant bearer. 



46. BEZY DE CHAUMONTEL, OR WINTER BUTTER PEAR, 

The size is large, the form very irregular — in some 




No. 42. Epine D' Hy ver. 




No. 4;3. Easter Bergamot. or Paddingtoni 




No. 44. Colmart. 




No. 45. Winter Russelet. 




No. 46. Bezy <le Chaumontel. 




No. 47. Mus,cat Allemand. 




No» 48. Bequesne.^ 




No. 49. Royal Winter, or Royale D' Hyvei'a 




No. 51. Fine Wittter Baking I*cal\- 



PEARS. 201 

diminishing to a point at the stalk, in others with a 
pear like neck — ^the crown very deeply hollowed, bor- 
dered with little elevations, which reach to the cen- 
tral part of the fruit — the stem is large and short; the 
colour of the skin varies much, sometimes with a live- 
ly red next the sun, sometimes spotted with grey, with- 
out red — the flesh is half breaking and melting ; it 
keeps till February. 



4/7. MUSCAT ALLEMAND, OR GERMAN MUSCAT. 

Is a very fine winter pear, ripening in November ; 
and in good seasons continuing in perfection during 
the winter, when it is of much superior quality to 
that of ordinary years ; tlie blossom end is wide, and 
very flat, so as to appear almost triangular in profile, 
diminishing suddenly at the crown, with a very long 
stem ; the skin is rough and green, with black clouds 
and some russet — the flesh is yellow, rich, buttery, 
and of a sprightly flavour — it ranks among the most 
estimable pears imported from France : the tree is vig- 
orous, of large growth, and very fruitful — there is a 
peculiarity in this pear worthy of notice ; the eye is 
very small, frequently naked, entirely without the flow- 
er leaf. 



202 PEJRS. 



48. BEQUESNE. 



This is a large and long pear, full and round at 
the blossom end, and diminishing gradually to a point 
at the stem, which is very long — the skin is yellow, 
full of very distinct dark dots ; little or no hollow at the 
crown; the flesh is firm and without any great degree 
of flavour or juice: it is however, a cooking fruit of 
great excellence, it requires little or no sugar — when 
baked is rich, melting, and luscious, it keeps well 
through the winter. 



49. EOYALE d'hYVER, OR WINTER ROYAL, 

This is a very large pear, of a pyriform shape, 
much swelled at the blossom end, and diminislied to- 
wards the stalk in such a manner as to exhibit a tri- 
angular figure when viewed in profile — the skin is 
smooth and fine, a handsome red towards the sun, 
yellow on the shady side, spotted with little dots on 
the red, and russet spots on the yellow — the flesh is 
half breaking, melting, of a yellowish cast, the juice 
very saccharine ; the eye is very small, and planted 
very deep— the stalk long, and large at the extremity; 
the time of ripening is from December to February; 
in the appearance of this pear and the Muscat AUe- 



PEARS. 203 

mand there is little perceptible difference ; as delinea- 
ted by the Abbe Rozier, they resemble each other very 
much, and it is stated by the same author, that they 
are frequently confounded by the French gardeners, 
fhey are both highly estimable winter fruits. 



^0. BON CHRETIEN d'hYVER, OR GOOD CHRISTIAN 
OF WINTER. 

This is a very large pear, of the form of a trunca- 
ted pyramid- -the blossom end is much swelled, the 
eye deeply sunk in a furrowed cavity, which forms 
angular ridges extending themselves to the body of 
the pear ; the end towards the stalk is much dimin- 
ished, without being pointed ; it terminates obliquely : 
the stalk is about an inch long, and fleshy— this pear 
is sometimes six inches in length and four in width ; 
the skin is a finely grained clear yellow, approaching 
to green on the shady side, with a bright red towards 
the sun— the flesh is fine and tender, though breaking, 
very juicy, mild and sugary ; sometimes odoriferous 
and vinous— it is ripe in January and lasts till Spring; 
the leaves are of moderate size^, the foot stalks of greaj; 
length. 



204 PEARS. 



51. FINE WINTER BAKING PEAR. 

This is a pear of moderate size, a great and uniform 
bearer j it is rounded at the blossom end, terminating 
rather suddenly at the stalk, which is very long — the 
flesh is without much flavour or juiciness, only fit for 
baking, which turns the flesh to a fine red : the skin 
is green : it is generally known by the name of Bloom- 
fields winter ; it is equal to any pear for culinary pur- 
poses — it keeps well through the winter, but is nevef 
fit for the table uncooked. 



53. HARRISONS LARGE FALL PEAR. 

This is by Mr. Prince called the Swans Egg ; but 
is a much inferior fruit — it is however excellent for 
baking, requiring when ripe no sugar ; it is of very 
large size, flat at the blossom end, otherwise very 
round, but little diminished towards the stem, which 
is large and long : the flesh is coarse, without much 
juice or flavour ; the tree is very large and vigorous, 
a great and uniform bearer-^it ripens in September, 
and continues without rotting a long time. 




No. 50. Bon Chretien D' Hyver. 




^o» 53, Oran£;e Bergamot. 




No. 5Sk Hai'risons Fall Baking Pear. 




No. 5^, FraDgipanc 




No. 58. Bezy cle Caissoy. 



No. 55. L'Echassfirie* 





No. 59. Martin Sec. 




Nq. 07. Jmperiale, 



PEJRS. 205 



53. ORANGE BERGAMOT. 

Is a large handsome pear, flat at the blossom enfl, 
gradually diminished towards the stem ; tne skin «-; 
rough, yellow, and of a bright russet towards the Suq i 
the flesh is rich, firm, and very sprightly, ralher to«» 
acid for the dessert, but the best baking pear of he 
season, which is in September : it is a great bearer, and 
a hardy tree. 



54. FRANGIPANE. . 

This pear is of moderate size, long shape, spotted 
with small points ; the eye is large, not sunk, the blos- 
som end round, it diminishes tow^ards the stalk, which 
is short and thick ; the end is truncated obliquely — the 
skin is smooth, oily to the touch, of a fine clear yellow, 
with a lively red towards the Sun ; the flesh is half 
melting, the juice mild and sugary, of a peculiar taste, 
like perfume : it ripens in the latter part of October. 



55. L'ECHASSERIE, 



This pear is of the medium size, an oval form, di- 
minished towards the stalk, the blossom end very 

S6 



306 PEARS. 

round, the eye not sunk, the stalk is large : the flesh 
is melting, buttery and fine, the juice sweet, musky and 
very pleasant — the skin is of a light yellow, inclining 
to white ; its maturity is from November, to Febru- 
ary, and it is an excellent pear : the tree is very hand- 
some and fruitful, and is an early bearer. 



56. WINTER BERGAMOT 

Was originally imported from England ; it is some- 
times called the Townsend Bergamot, and the Cape 
May Bergamot ; the size is moderate — the skin rough, 
with russet and iron spots scattered over it ; the shape 
round, flatted at the ends, a little diminished towards 
the crown ; the taste is pleasant, but it is deficient in 
juiciness and sprightliness : it ripens in December, and 
is an abundant bearer. 



57. IMPEUIALE FEUILLE DE CHENE, OR OAK-LEAF PEAR. 

The fruit is long, and of middle size, about as large as 
a Virgouleuse : the blossom end round, the eye small^ 
not sunk, diminishing uniformly towards the stem- 
round at the insertion of the stalk, which is large : 
the skin is even, smooth, and green ; as it ripens it 
shrivels and turns yellow ; the flesh half melting, the 



PEARS. 207 

juice sweet, though not very liighly flavoured — it ri- 
pens late in the spring ; it derives its name from the 
peculiar form and curl of the leaf, resembling that of 
the oak — the tree is vigorous, the foliage very hand- 
some. 



58. BEZY DE CAISSOY. 

This fruit is small and round, a little flat at the 
crown j the stalk is straight and deeply planted, the 
eye small, and much sunk ; the skin green, turning 
yellow when fully ripe, and covered with clouds or 
spots of brown — the flesh tender and buttery, the juice 
resembles that of the Crasanne : it ripens in Novem- 
ber. 



59. MARTIN SEC, 

This is a pear of moderate size, of a long pyra- 
midal form, the colour brown, with a clear red next 
the Sun, dotted with small white points, the flesh is 
breaking, sometimes a little stony, sugary, sligiitly 
perfumed, and of a pleasant taste — the stalk is long 
and bent, the eye small, but little sunk; it ripens in 
November and December. 



208 FEARS. 



60. HOLLAND BERGAMOT. 

Is a pear of middle size, flat at the crown, round at 
the stem, of the ordinary Bergamot shape ; the stalk 
is large, and about an inch in length — the eye is in- 
serted in a deep, narrow cavity — the skin is uneven, 
in autumn covered with brown spots, in February 
and March it becomes lightly shrivelled, and turns a 
clear yellow — the flesh is coarse but good, half break- 
ins;, and a little stony : the juice is abundant and 
sprightly. It may be kept till very late in the season. 



61. MARQUISE. 

This is a very large pear of pyramidal shape, rather 
flat at the crown, gradually lessening to the stalk, 
"which is large and about an inch long, planted in a 
furrowed cavity — ^the skin is even, and green, with dots 
of a deeper green, growing yellow when fully ripe ; 
sometimes a light shade of red towards the sun — the 
flesh is buttery and melting, the juice sweet, mild, and 
sometimes a little musky ; it ripens in November and 
December. 




No. 61, Marquise. 




No. 62. Bon Chretien D'Espagne. 




No. 63. Pound Pear. 



PEARS. 2m 



6^. BON CHRETIEN D'ESPAGNE, OR GOOD CHRISTIAN OF 

SPAIN. 

Tbis pear is very large and long, gradually lessen- 
ing towards the stem, a little curved and truncated 
about tbe foot of the stalk, which is large and very 
long — the eye is small, and planted in a deep and wide 
hollow, bordered with ridges which extend towards 
the middle of the fruit; the skin is spotted with dots, 
of a brown colour, of a fine lively red towards the 
sun, with a pale yellow on the shady side when ripe ; 
the flesh is white, blended with grains of green, dry 
and hard, or breaking and tender, according to the 
season and soil — the juice is mild and sweet when 
growing on a favourable soil, and well exposed ; it 
ripens in November and December. 



63. POUND PEAR. 

This is one of the largest winter pears, it sometimes 
weighs from twenty-six to twenty-eight ounces — the 
form is regular, full and round at the crown, lessening 
gradually towards the stem, which is long and large — 
the skin is green, with a brown cheek ; it becomes yel- 
low, and the cheek lakes a lively red when kept from 
the air towards the spring j it has a firm flesh, which 



^10 PEJRS. 

becomes red like a quiuce when cooked, for whick 
purpose only, it is preserved through the winter — it 
is a great bearer ; the tree gTows large, and is very 
hardy ; these pears should be suffered to hang on the 
tree as late as possible, they may be kept in bran, chaff 
or paper, excluded from the air, which preserv es their 
fullness, renders them more juicy and tender, and gives 
them a fine colour. 



64?. Williamson's virgouleuse. 

Is a fine winter pear ripening in December and kec^ 
ping well for a considerable time — it is a large fruit, 
of a light green colour, with a rough skin, clouded 
with black spots — the stalk is large and fleshy, and 
of irregular form, the crown not much sunk, of a full 
round form next the blossom end, gradually lessening 
to the stem — the flesh rich and juicy ; the tree is a vi- 
gorous growth and bears well: a native fruit from 
New- York. 



65. bensell's winter. 

This pear takes its name from the original cultiva- 
tor near Philadelphia. It is a large full round pear ; 
the skin yellow, the flesh firm and juicy, somewhat as- 
tringent — it is a fine keeping fruit, and a great bearer. 



A selection of SO varieties, ripening in succession 
for R private garden. 

1. Green Chissel. 13. Yellow Beurree\ 

3. Early Catharine. 14. Holland Green. 

3. Early Bergamotte. 15. Crasanne. 

8. Fin or d'Ete\ 16. Orange d'Hyver. 

9. Julienne. 17. St. Germaine. 

10. Red Bergamotte. 18. Virgouleuse. 

11. Spice. 19. Muscat AUemand. 

12. Seckle. SO. Ambrette. 



There are some kinds of table pears in the Euro- 
pean collections, which have not yet been introduced 
into notice among us — L'Abbe' Rozier describes one 
hundred and twenty — La Quintinye eighty-six, Mil- 
ler eighty, and Forsyth seventy-two varieties ; in my 
own collection I have upwards of one hundred kinds^ 
from which I have made the foregoing selection of 
those which I considered as the best, principally of 
French origin. 

In England the pear is much cultivated for its li- 
quor — vast quantities of most exquisite perry are made 
from pears of a character entirely unfit for eating— 
in 1805 I imported three kinds most esteemed in Here- 
ford ; of which I have an orchard of fifty trees plan- 
ted in 1810, none of them have yet produced a single 



212 PEARS. 

pear or blossom, though growing among trees which 
have all borne — the original trees perislied from the 
blight, but the young orchard thrives well, and prom- 
ises to be not the less valuable eventually from the 
lateness of its maturity : the kinds are. 



1st, TAUNTON SQUASH. 

The fruit of highest estimation in England for perry; 
it is an early pear, remarkable for the tenderness of 
its flesh — if it drops ripe from the tree it bursts from 
the fall, whence probably its name — the liquor made 
from it, is pale, sweet, remarkably clear and of strong 
body ; it bears a price fourfold of other perry. 

Snd. THE BARLAND. 3rd. THE BESBEIIRY. 



In addition to the foregoing selection, there are ma- 
ny kinds of pears cultivated in this and the neighbour- 
ing States, which have been recommended by their 
size, beauty, or the partiality of those who had not the 
means of comparing them with the finer kinds, which 
tvere a few years ago unknown in this country, but are 
now extensively cultivated by the admirers of good 
fruit among us — of this description are the following 
kinds, growing in my orchards. 





P£^RS, 




313 


Bell pear of Prince 

Windsor pear 

Early Bell, or Long-stem - 

Early Red- side - - . 

Denton . . - . 


ripening in July. 
do. 
- do. 

August. 
do. 


Brown's Pear 


... 


_ 


do. 


Vine Pear 


- - . 


_ 


do. 


Grey Sugar 
Peach Pear 


- 


- 


do. 
do. 


Early Beurree' du 
Delicate 


Roy - 


- 


do. 
do. 


Coopers Fall 
Norris's Fall 


- 


- 


September, 
do. 


Large Bell 
Coles Pear 


- 


- 


- do* 
do. 


Rhode Island 


" . ■■ 


„ 


do. 


Russellet 


- - 1. 


_ 


do. 


Gros Roussellet 


... 


. 


do. 


Fall Seedling 
Crasanne Bergamol 
Winter Rose 


t (of Prince) 


- 


October, 
do. 
do. 



27 



\ 



JU QOIXCE. 



CHAPTER XXV, 



►*■< 



QUINCE. (^Cydonia.) 

Of this fruit there are five or six varieties. The one 
most esteemed is the Portugal — I obtained it from 
England and from France ; I weighed one which was 
23 1 ounces ; they are to be found in most of our gar- 
dens ; the best trees are raised from cuttings, which 
grow like a willow, and are freer from suckers about 
the roots than those raised from suckers — those from 
seeds, are equally good, but are longer in coming to 
maturity. The quince is much used for stocks for in- 
grafting summer, tender pears, and for Espaliers ; they 
do not suit winter pears so well, as they are very apt 
to crack : this tree thrives best in damp ground, but 
will grow well, and bear abundantly, in almost any 
kind of upland. The quince is a very hardy tree, and 
requires little more attention than keeping the roots 
and stems free from suckers— like other fruits how- 
ever it will become better by ingrafting and inocula- 
ting — ^they ripen in October^ and will hang till frost 
destroys them. 



PEACHBi. ai5 



CHAPTER XXVI. 



K*< 



PEACHES. 



The peach belongs to the twelfth class of Lin- 
iiaeus's system — it was brought from Persia to Europe, 
thence to this part of the continent of America ; it also 
is found growing in the forests of South America. It 
is, when in perfection, the finest fruit of our country, 
for beauty and flavour : it is deeply to be regretted 
that its duration is so short, and that it is subject to a 
malady which no remedy can cure, nor cultivation 
avert. Of the numberless modes of mitigating or pre- 
venting the diseases of the peach tree, with which our 
publick prints are daily teeming, none have yet been 
found effectual — the ravages of the worm, which des- 
troys the roots and trunk of this tree, may be some- 
times prevented, and with care may be at all times 
rendered less destructive, but the malady which des- 
troys much the largest portion of the trees, has hitherto 
baffled every effort to subdue it; neither its source, or 



2\6 PEACHES. 

the precise character of the disease, appear to be per- 
fectly understuod ; in one of the consequences of this 
disease every cultivator of the tree will agree, that it 
cmnot be cultivated with success on the site of a for- 
mer plantation, until some years, and an intermediate 
course of cultivation have intervened ; in a nursery es- 
tat)lished an ground previously occupied by peach 
trees, the stones may possibly sprout, but in a few 
weeks they will assume a lauguisliing appearance, the 
leaves vvill turn yellow, they will dwindle, and the 
greater part will perish the first season. 

If trees are brought from a sound nursery and plan- 
ted on the site of an old peach orchard, or in a garden 
previously occupied by them, or among old trees, the 
young plantation will share the same fate with the 
nursery plants, it will seldom survive the first season^ 
and will never be vigorous or thrifty. 

The fine peaches which are raised for the Phila- 
delphia market, are cultivated in the following man- 
ner. The trees are procured from nurseries establish- 
ed on fresh ground ; they are planted on land not pre- 
viously occupied by the cultivation of the Peach tree; 
the land is cultivated with manured crops of corn, po- 
tatoes, vines, or pulse, without intermission : the trees 
are carefully searched for the worm, in the spring, 
summer and autumn. Fresh cow-dung is an excel- 



PEACHES, 217 

application for wounds made by the worm ; ashes and 
lime, being caustic manures, are offensive to the worm; 
marie has been successfully and extensively used as a 
manure around peach trees — several shovels full a- 
round each tree — with this management, a peach 
orchard near a martet, or on navigable waters, will 
be a profitable application of land, but no precautions 
will ensure its duration beyond two, or three, or at the 
utmost four years. If it succeeds even for this short time^ 
with a judicious selection of kinds, the product will 
amply remunerate the trouble and expense, beyond 
any other mode of employing the land in this country. 

The proper soil for a peach orchard, is a rich san- 
dy loam ; I have no recollection of a very productive 
one on very stiff, or cold land. 

The following selection comprizes a succession of 
the most admired kinds, cultivated in this country. 



1. WHITE NUTMEG PEACH. 

Is very small, the juice sugary : it soon grows mea- 
ly, and has little merit, except that of being the first 
ripe. It is in season in July. See fig. 1. of Peaches. 



218 PEACHES. 



2. RED NUTMEG. 



Is larger than the white, and often a fine fruit ; it is 
a small peach, with a bright red cheek, and musky 
taste ; ripens late in July, or early in August, jig. S. 



3. MONSIEUR JEAN. 

Is a fine early peach, oval shaped, a greenish white, 
with a red cheek, very juicy and well liavoured — ^ri- 
pens in July and August. 



4. NEW-YORK EARLY NEWINGTON. 

Is a beautiful round clingstone peach, rich, juicy, 
and highly liavoured : the stone is small, the colour 
red and white — it ripens late in July. 



5. OLDMIXON CLINGSTONE. 

This peach was imported by Sir John Oldmixon. 
It is an uncommonly fine fruit, of a large size, with a 
beautiful red cheek — it ripens in August, 



PEACHES. 319 



6. FAVOURITE. 



A beautiful red and white clearstone peach, of a 
long shape, and large size, the taste very luscious : it 
ripens eatly in August. 



7. THE EARLY ANJfE. 

Is a very fine early peach, ripening in August. 

8. WHITE MAGDALEN. 

Is a peach of middle size, round shape, flat at the 
stem, the colour a pale yellowish white, with a light 
red cheek ; the flesh sweet, melting and juicy — it ri- 
pens in August. (fiS' ^' 

9. BED RARERIPE, 

Is a peach of uncommon excellence, frequently 
called Morris's red Rareripe — it is of unusually 
large size, sometimes weighing eight and nine ounces ; 
of a round form ; beautiful red and white skin ; rich, 
tender; and melting flesh, full of sugary highly flavour^ 



220 FETCHES. 

ed juice, equal to any peach cultivated at the same 
season — ripens in the early and middle parts of Au- 
gust — clear at the stone. 



10. NEW-YORK RARE-RIPE. 

Is a very fine rich, clearstone peach, ripens about 
the middle of August. 



11. ALBERGE. 

Is of middle size, yellow skin, with a dark red 
cheek, very melting rich flesh, with a sugary and vi- 
nous juice — the flesh is a deep yellow, tinged with 
red towards the stone. It is deeply indented by a 
seam running from the stem to the blossom end : ri- 
pens in August. {jig. 4.) 



13. MONSTROUS PAVIE. 

This is a very large clingstone, of an oblong form 
divided by a deep gutter : the skin is a whitish green, 
with a fine red cheek ; thin, smooth, and covered with 
a light down ; the flesh is rich, the juice vinous, mus- 
ky and sweet. It yaries with seasons; and ripens in 
August. Cjig* 5 J 



PEACHES. 231 



13. EARLY NEWINGTON. 



The Newingtons were originally brought from En- 
gland : there are several varieties of them, all clins- 
stones — this is a very fine round fruit, with a white 
skin and red cheek; it is very rich, juicy and luscious, 
melting and tender flesh ; ripening in August* 



1*. LEMON PEACH. 

Is a pale yellow clearstone, almost white, of a mid- 
dle size, very juicy, melting, and highly flavoured ; 
ripens in August and September. 



15. DIANA. 

A beautiful large and oblong clingstone ; the skin 
red and white ; the flesh very juicy and luscious ; ripens 
in August and September. 



16. SWALSH. 



Sometimes called the English Incomparable. It is 
a singularly fine, luscious, juicy, and highly flavoured 



225 FE ACHES. 

clearstone peach — ^it has no beauty, the skin a dull 
yellowish green, the flesh green and melting, of very 
superior quality ; makes an uncommonly fine preserve 
when not too ripe. It ripens in August. 



17. OLDMIXON CLEARSTONE. 

A beautiful large flat peach, with a white skin, and 
red cheek; juicy, rich and luscious : ripens in August. 



18. PETITE MIGNONNE. 

Is a rich peach of small size, and of oval form : the 
skin is green, with a pale red cheek next to the sun, 
the juice of a vinous taste : it ripens in August. 



19. WHITE RARERIPE. 

Or white cheek Malacotan peach, sometimes called 
the Freestone Heath : is a fruit of uncommon excel- 
lence ; the size is large, the flesh a rich white, inclining 
to yellow, melting, rich and finely flavoured ; finn like 
the flesh of a clearstone plum ; the skin is a pale yellow- 
ish white; the stone frequently separates on the opening 
of the peach; leaving the kernel exposed, the shells ad- 



PEACHES. as: 



hering to the flesh, tbough a freestone : it is the most ad- 
mired fruit of the season, which is in August. When 
not too ripe it makes a most delicate preserve, ffig. 6. J 



20. DUTCHESS. 

A very large fine peach, with a white skin, a red 
cheek and clear stone : ripens in August and Sep- 
tember. 



21. GEOSSE MIGNONNE, 

Is a large round peach, flattened at the ends, divided 
by a deep fuiTOW frequently into unequal parts — the 
stem small, a small point at the blossom end, the skin 
covered with a thin fine down, the colour a clear green 
approaching to yellow, towards the sun a deep brown- 
ish red ; the flesh is fine, melting, juicy delicate and 
white — tinged with red near the stone : the juice is 
sweet; vinous and sprightly; ripens in August. (Jig. 7.) 



S3. ROYAL GEORGE. 

A large, long, and very handsome clingstone : the 
skin a pale yellowish white, with a blush towards the 



224 PEACHES. 

sun — a small point on the blossom end — juicy and 
finely flavoured — ripens in August. 



S3. YELLOW PRESERVING PEACH. 

A small clearstone peach, the skin a greenish yel- 
low ; the flesh of the same colour ; dry, and without 
much flavour — the real preserving peach is without a 
tinge of red on the skin or near the stone. It ripens in 
September. 



24. LARGE YELLOW PINE APPLE. 

Sometimes called Kennedys Carolina clingstone ; 
is a very large rich peach, of an oblong form, pointed 
at the blossom end — ^the skin a dark yellow, with a 
brownish red cheek — the flesh very yellow and rich; 
of a very sprightly taste, sometimes inclining to too 
much acidity ; the part next the stone highly tinged 
with red — it ripens in September. (fig. 8.) 



S5. HILLS MADEIRA. 

Is a very large clearstone peach, raised by the late 
Henry Hill Esq. of Philadelphia, from a stone brought 




CD 



CD 

I 



No. 3. White Magdalen. 



No. 1. White 
Nutmeg Peach. 





No. 6. White Rareripe:. 




No. 7. Grosse Mignonnc. 




No. 8. Large Yellow Pine Apple. 




No, 9. Red Magdalen. 




No. 10. Columbia. 




PEACHES, 225 

from Madeira ; it has weighed twelve ounces : thfc 
skin is white, with a pale red cheek ; the flesh highly 
flavoured, melting and juicy — ripens in Septemher. 



26. BELLE CHEVREUSE. 

A large long clearstone; the skin is white, with a 
pale blush ; the flavour very fine — ripens in Septem- 
ber. 



S7. NOBLESSE. 

A large and beautiful clingstone ; the skin white, 
with a pale blush, with some dark iron spots — the flesh 
rich and highly flavoured ; resembling the Heath, ex- 
cept in the point, in which it is deficient : ripens in Sep- 
tember, and sometimes later. 



28. RED-CHEEK MALACOTAN. 

A large yellow clearstone, with a red cheek ; the 
flesh is rich and juicy : ripens in September, sometime^, 
earliei*. 



226 PEACHES. 



29. RED MAGDALEN. 

Is of middle size, round form, flat next to the stem ; 
the skin a fine red next the sun — the flesh is white, 
tinged with red near the stone ; the juice sweet and 
sprightly : ripens about the middle of September. 

(fiS- 9.) 



30. COLUMBIA^ 

This very singular and superior peach, was produ- 
ced by a stone brought from Georgia to this place : it is 
a very large clearstone ; the skin is rough, resembling 
flock paper — of a dull russetty red, full of dark blotch- 
es of a red cast, of a texture remarkably thick — the 
form is flat, with a furrow from the stem to the point : 
the flesh is a bright yellow, rich, juicy and melting, 
the grain or fibre like that of an over ripe Pine- apple. 
1 gave it the name under which it has been cultivated, 
to distinguish it, as a fruit of uncommon excellence. It 
ripens about the beginning of September, {fig. 10.) 



31. LARGE NEWINGTON. 

Is a large and rather a long fruit, with a white skin 



PEACHES, 22/ 

and red cheek ; a very rich, juicy, melting and highly 
flavoured clingstone : ripens in September. 



33. ADMIRABLE. 

The size is large and form round, divided by a longi- 
tudinal furrow ; the head is round, with a small point 
like the head of a pin ; the stem grows in a deep and 
wide cavity — the flesh is firm, white and melting, tin- 
ged with red near the stone — the juice is mild, sugary 
and sprightly — the skin a pale straw yellow, with a 
lively red next the sun ; the character of this peach is 
very high: it ripens in September. [fig, n.) 



33. TETON DE VENUS. 

This is a large and round peach, divided by a fur- 
row on one side running from the stem to the point at 
the head of the fruit, which is so large as to character- 
ize it — the stem is large and planted deep ; the skin 
is covered with a fine yellowish red down next the 
sun — on the shady side of the colour of straw : the 
flesh is fine, melting and white, tinged with red near 
the stone — the juice is finely perfumed ; when separa- 
ted from the stone it leaves long strings of flesh ; It ri- 
pens late in Septembei\ [fig, ig.) 



228 PEACHES. 



34<. HEATH. 



This very fine clingstone peach is generally esteem- 
ed the finest in our country : the original stone was 
brought by the late Mr. Daniel Heath from the Med- 
iterranean : it has ever since been propagated from the 
stone in Maryland, where I have seen it in great 
abundance and high perfection, as a natural fruit, in 
September and October ; it is usually propagated in 
this and the adjoining States by inoculation ; I have 
for some years raised them from the stone, and have 
now a number of vigorous trees from stones brought 
from Maryland. It is a very large fruit ; of a form 
rather oblong, and uniformly terminating in a point at 
the head — the fiesh is singularly rich, tender, melting, 
and juicy — the stone frequently opens, disclosing the 
kernel — the skin is a rich cream-coloured white, some 
times with a faint blush, but the finest peaches are en- 
tirely white — the juice is so abundant, as to make it 
difficult to eat this peach without injury to the clothes; 
the leaf is luxuriant and smooth at the edge, the tree 
vigorous, hardy and long-lived, compared with other 
trees — the fruit ripens in September, lasts through 
the month of October, and is frequently eaten in high 
perfection in November : it is of all peaches, when not 
too ripe, the most admired when preserved in sugar, 
or in brandy. 




No. 13. Teton de Venus, 




H^o. 13. Late Heath. 




No. 14. Teindoux. 




"No. 15. Persique. 



PEACHES, 239 



35. ROSE, OR FLOWERING PEACH. 

This is a beautiful and very much admired tree 
when in bloom ; the blossoms are double, and of the size 
and appearance of the May rose : they do not usually 
produce fruit; but in favourable seasons, and in a strong 
soil, I have known them to bear two, and sometimes 
three peaches from one blossom ; they are small clear- 
stones, perfectly white, very rich and highly flavoured; 
ripening in September. 



36. TEINDOUX. 

This is a large and round peach ; rather wide than 
long, with a furrow on one side ; the skin is covered 
with a fine light down, of a delicate red colour — the 
flesh is fine, and white, tinged with red next the stone; 
the juice is sugary, of a delicate taste : it ripens about 
the end of September. fig, i% 



37. PERSIQUE. 

Is a large and long peach ; the skin rough, with 

large spots and inequalities of surface near the stem — 

the ciieek next the Sun a fine red — the flesh firm and 

g9 



aSO PEACHES, 

juicy, white, tinged with lines of red near the stone ; 
the juice lively, plicate and of a pleasant taste : it 
ripens in October. fig* 15. 



38. SCARLET PEACH. 

Is cultivated merely for preserves and pickles ; 
more for the colour than any particular excellence : 
it is called Sanguinole by tlie French gardeners. There 
is a scarlet clingstone which has less flavour even than 
the clear-stone. 

The term Pavie is used by the French writers to 
denote a clingstone ; the clearstone fruits only they call 
peaches. It is usual to save peach stones in earth 
through the winter, exposed in the open air to the 
frost : iu the spring, those which do not open from the 
effect of the frost, are carefully cracked by a blow on 
the side, so as not to injure the kernel: these kernels are 
then planted like beans, in rows four feet asunder, and 
one foot apart in the rows — when sprouted, they are 
cultivated by the plough and harrow, and inoculated 
the first autumn — those which fail the first season are 
budded in the second, about the first of August — in 
one year, if they grow well, they will attain in good 
ground tie height of six and seven feet ; they are 
in the fittest state to plant out in one year from the 



PEACHES, 53 J 



inoculation. In two years from that time, if well cul- 
tivated, they will be i^earing trees. 



232 PLUMS. 



CHAPTER XXVIL 



PLUMS. 



Are natives of the United States ; in many parts of 
which they are found in great abundance, in numerous 
varieties of colour, form and size, many of them of good 
flavour. The kinds cultivated in our gardens, have 
cliiefly been brought from Europe, or produced from 
the stones of imported plums ; of these I have selected 
the following kinds, which comprize a succession for 
a private garden. 



1. CHERRY PLUM, OR MIROBALAN. 

Is the earliest of our plums — it blooms so early in 
the season, that the blossoms are generally destroyed 
by the spring frosts : they are very unproductive of 
fruit from this cause, but are cultivated for the beauty 
of the form and foliage. The fruit is small, very round 




No. 2. Drap D'or, 
or Yellow Gage. 




No. 1. Mirobalan, 
or Cherry Plum. 




No. 3. Orleans. 



No. 4. French Copper. 





No. 5. Elfrey. No. 6. Perdrigon Kouge. 




No. 8. White Magnum Bonum. 




No. 10. Imperial Violet, 




No. 7. Prune. 




No. 13. Coopers Plum. No. 11. Red Magnum Bonum. 





No. 14?. Reine Claude^ 
or Green Gage. 



No. 13. Wine Plum. 





No. 15. White 
Damascene. No. 9. Blue Gage. 




No. i7. Prune Suisse. No. 16. Jaciuthe 



PLUMS. 233 

at the crown, and flat at the stem, which is long like a 
cherry stalk ; the skin of a bright red colour; the flesh 
yellow, juicy and pleasant, except near the stone, which 
is astringent : it ripens about the middle of July. 



2. DRAP D*OR, 

Cloth of Gold, or Mirabelle double — commonly cal- 
led the Yelloio Gage. 

Is a most valuable fruit for its productiveness and 
flavour, and much admired for its beauty : although 
it is smaller than the Green Grage, on vigorous trees 
in good exposures, they will attain a pretty good 
size ; the skin is a bright yellow with a fine down, and 
red spots ; the flesh separates from the stone, is juicy 
and rich — when in good condition, but little inferior 
to the Green Gage : it ripens in July. (^fi^. g.) 



3. MOGUL, 

Wliite Imperial, White Magnum Homim, or Egg 
plum. 

This plum is cultivated under all the above names ; 
principally for preserving, from its large size : the form 
is oblong; the skin, when fully ripe, a bright yellow; 



234 PLUMS. 

the flesh is sprightl j, juicy and firm ; the flavour not 
very high; it is usually gathered before fully ripe, 
for the greater beauty and delicacy of the sweet meat; 
the tree is fruitful and hardy — it ripens late in Au- 
gust. iM'^') 



4. FRENCH COPPER, 

Is a very fine large early plum ; the skin is blue^ 
with a cast of copper ; it is a free-stone, and a great 
bearer : ripens in July. {fig, 4.) 



5. ORLEANS PLUM. 

Is a plum of rather small size ; the form round, 
the skin red, the flavour fine and delicate : it ripens in 
August. {fig- 3.) 



6. ELFREY. 

Is a natural plum, of fine flavour ; rich, and melting, 
but firm flesh ; when ripe it splits open — the size is 
small— the skin blue — the flesh dry, and green ; the 
the foliage of the tree is rich, and glossy : its product- 
iveness very great — ^few plums more admired : it ri- 
pens in August. [fig' 5.) 



PLUMS, sm 



7^ RED PEKDRIGON. 

Is a small, handsome, red, round plum ; the flesh 
rich, juicy, and highly flavoured, a small hollow on 
one side — the skin spotted with a fawn colour; the 
tree bears abundantly : ripens in August. {fig' 6.) 



8. PRUNE PLUM. 

Is a large oblong plum, the skin blue, the flesh 
rich, sweet, and dry — the flavour fine : it ripens in 
August. {fig. 7.) 



9. BLUE GAGE. 

Is a small blue plum of the size of a Drap d'or ; 
round at the stem — rather flat at the blossom end ; it is 
highly flavored, with rich, and flrm flesh — and is 
thought a very fine and delicate fruit. It was import- 
ed from France : the time of ripening is in August. 

{fig- 9.) 



236 PLUMS. 



10. IMPERIAL VIOLET. 

Is a very large blue plum, with a reddisli cast, of an 
oblong form ; the flesh rich, juicy, and highly flavour- 
ed ; ripens in August. fjig. iOJ 



11. RED MAGNUM BONUM, OR RED IMPERIAL. 

Is a very large plum of an oblong form, with a dark 
red skin, inclining to purple, covered with a light 
down ; the flesh is firm, somewhat acid and dry, fit for 
preserves — in which way it is chiefly used : ripens in 
August. {fig' 11. ) 



12. COOPERS PLUM. 

Tiiis is the largest plum I have seen: it was produ- 
ced from the stone of an Orleans plum, planted by 
Mr. Joseph Cooper of Gloucester county New-Jer 
sey. It is when fully ripe, a very fine, rich, juicy fruit; 
the skin a rich dark purple ; the colour of the flesh a 
yellowish green : before it is too ripe, it makes an ex- 
quisite and beautiful preserve, by taking oflT the tliin 
outward skin. The disposition to rot is the great de- 
fect of tliis plum, arising probably from the luxuriance 



FLUMSi 337 

of the tree, which grows vigorously and to a great size : 
it ripens in August. (^flg, 13. ) 



13, WINE PLUM. 

Is a large plum of an oblong form, and pale green 
skin, with a long stem ; the size is less than that of the 
white Magnum Bonum, but otherwise much like it in 
appearance : the flesh is rich, juicy and well flavoured: 
it ripens in August. (jfig. 13. ) 



14. GREEN GAGE, OR BEINE CLAUDE. 

Of this plum there are several varieties. The size in 
good soils is large, the form rount^, and the s^iin green ; 
the flesh is green, melting, juicy and exquisitely fla- 
voured, beyond any other plum when grov. ing m a 
good exposure, well sheltered and protected by a pave- 
ment over its roots. It is a delicate clear-stone fruity 
and seldom succeeds either in grass or open situations, 
without shelter from buildings ; but when it does suc- 
ceed, its excellence repays amply any care or trouble 
in the cultivation : it ripens in August. (fis* ^^' ) 



30 



238 PLUJH^ 

15. WHITE DAMASCEi^E. 

Is a small plum of oblong form, the skin a dull 
green, with brown spots, a tolerably rich and juicy 
cling-stone: ripens in September. (/%• l^* ) 

16. JACINTHE, 

Is a large blue plum, of an oblong shape — the skin 
of a violet colour, rather thick, covered with fine down ; 
the flesh is yellow, firm, and dry — the juice sprightly. 
I imported this plum from England : it ripens in Au- 
gust, rjig. iQJ 

17. PRUNE SUISSE, OR SWISS PLUM. 

This plum is of ordinary size, and rather round in 
form, without any farrow — a little flat at the blossom 
end ; the skin is of a violet colour, covered with down ; 
the flesh a clear yellow, very juicy, and sweet : it ri- 
pens in the beginning of September, and continues in 
perfection a long time. ("fig, 17' J 



J'LUm:^, 239 



18. HOLLAND PLUM. 

Is a remarkably fine clear- stone plum, of a round 
and rather flat shape — ^the colour blue ; the flesh rich, 
juicy, and highly flavoured : it hangs on the tree after 
being fully ripe, and frequently dries without falling : 
the maturity of the fruit is in September. It is sup- 
posed to derive its name from the circumstance of its 
being much cultivated among the descendants of the 
original Dutch settlers in New-York, by whom it 
was probably brought into this country. 



240 APRICOTS. 



CHAPTER XXVIII. 



APRICOTS. 



Liunseus comprehends the apricot in the same ge- 
nus with the plum and cherry : yet the two latter will 
not take on each other, nor will the apricot take on the 
cherry : but peaches succeed on apricots — and the apri- 
cot will take on every kind of plum. I have found the 
apricot produced from the stone a more vigorous stock 
for the peach, than any kind of plum stock. 

This fruit is extremely tender in our severe winters, 
in exposed or open situations, unprotected by a wall. 
The following kinds have been found by experiment 
to succeed the best in our climate. 



1. THE EARLY APRICOT. 

This is round; a little inclined to an oblong m 




No. 2. Peach Apricot 




No. 1. Early Apricot No. 3. Brusselte 

Apricot, 



JIPRICOTS. 241 

shape, with a furrow running from the stem to the 
head — the skjn is a bright yellow, with a red cheek ; 
the flesh a yellowish white — its gi-eatest merit is its 
early maturity : ripens in July. (j^^. i. ) 



2. PEACH APRICOT. 

This is the largest, and in general estimation, the 
finest of all the varieties of the apricot; the form is 
round, the colour a yellowish fawn, on the shady side, 
slightly coloured with red towards the sun ; the flesh 
is yellow, sprightly, juicy and highly flavoured. I have 
measured one more than five and a half inches in cu'- 
cumference. (fiS' ^' ) 



3. BRUSSELLS APRICOT. 

This is the most hardy tree, and the most certain in 
our climate : it is a large, long, and rather flat fruit, the 
colour a pale yellow with a portion of red, and some 
red spots, the flesh a pale yellow, firm, rich, tender* 
and juicy — it is clear at the stone, never grows mealy, 
and ripens from the middle to the end of July, (fig, 3.j 



242 APRICOTS. 



4). LARGE EARLY APRICOT. 



This is a fine fruit, resembling the Brussells, but 
not so large nor so pale a colour in the flesh ; ripens 
in July. 



3. BREDA APRICOT. 

This is a large, round, deeply coloured yellow fruit; 
tjie flesh tender and juicy; ripens in July. 



6. ALGIERS APRICOT. 

The form is oval, and flatted — the skin a straw ca- 
lour; the flesh highly flavoured and juicy; ripens in 
July. 



J^ECTARIJ^ES. 343 



CHAPTER XXIX, 



NECTARINES. 



They belong fo the twelfth class of Linnaeus, and 
are arranged by the French writers among the pea- 
ches: the tree differs in no respect visibly from the 
peach ; the fruit is smooth and naked, without fur or 
down, the flesh firmer. It seldom succeeds in the cli- 
mate of this State, unprotected by buildings — the tree 
grows as vigorously as the peach, subject to the same 
diseases — and blossoms and bears fruit in abundance, 
but they generally fall before perfectly ripe ; from the 
nakedness of the fruit, they are equally liable as the 
plum, to be injured by the various species of Aphides. 

I could never raise them in an open situation, more 
than one year — my trees were then young and vigor- 
ous, they bore abundantly, and a large portion of the 
fruit of several kinds ripened in the fullest perfection ; 
lifter several subsequent, but vain attempts, I have a- 



r^ 



244 JTECTJRIjYES. 

bandoned the cultivation of them — I believe they will 
thrive as well as the peach in the sheltered gardens 
of our large towns. 



1. RED ROMAN NECTARINE. 

This is the most hardy in our climate. It is a large^ 
handsome, red cling-stone ; of a dark colour next the 
Sun, the shaded side yellow ; the juice is rich ; the 
leaf smooth : the time of ripening July and August. 



9>. BRUGNON. 

Is a clingstone, of a pale yellow colour, with a deep 
red cheek towards the Sun — a well flavoured, juicy 
fruit : ripening in August and September. 



3. JAUNE LISSE. 

The form of this nectarine is round ; the skin yellow^ 
a little spotted with red towards the Sun — the flesh 
yellow, and firm, sweet, and highly flavoured : ripens 
in September. ('fig, i.J 




No. 1. Yellow Nectarine.o 




No, % Musk Violet Nectarine* 



JVJSCTJRIJ\r£S^ 245^ 



4. MURRY NECTARINE. 

Is a pale green colour on the shady side, a red cheek 
towards the Sun — a well flavoured fruit : ripening in 
September. 



5. MUSK VIOLET NECTARINE. 

This fruit is of large size ; the colour a yellowish 
white, with a fine red violet towards the Sun with 
whitish spots — the flesh yellowish white, firm, vinous, 
«wect and musky : ripens in September. fjig. 2. J 



31 



34* CHERRIES.! 



CHAPTER XXX. 



CHERRIES. 



The cherry, of an inferior quality, and very dimin- 
utive size, is found in great abundance in a wild state 
in many parts of America — it belongs to the first sec- 
tion of the twelfth class of Linnaeus. 

The numerous varieties of the cultivated cherry 
found in our gardens, have been brought from Europe; 
into which country they were introduced originally 
from Pontus in Asia. 

The following kinds have been selected as the most 
in estimation. 



1. MAY DUKf/. 

Of which theire are several varieties^ is a handsome. 



CHERRIES %4Sr 

round, large red cherry ; of fine flavour : ripens about 
the end of May, and is usually the earliest fruit in 
our markets* 



% WHITE HEABT. 

Is a beautiful, delicate fruit: of a heart shape, with a 
waxy white skin, tinged with a pale red next the Sun; 
the flesh firm, and finely flavoured — ^is a very bad 
bearer : ripens with the May-duke, about the last of 
May, and beginning of June. 



3. THE PORTUGAL? 

Is a fine early red-heart cherry, very rich, and finely 
flavoured : ripens early m June. 



4. HOLMANS DUKE. 

A fine early variety of the May-duke : ripening 
early in June. 



248 CHERRIES. 



5. BLEEDING HEART. 

Is a very fine rich cherry — when fully ripe, of very 
superior quality — the juice and flesh are both of deep 
red ; the best cherry about the middle of June. 



6, JUNE DUKE. 

In the neighbourhood of Philadelphia, called the 
Shippen cherry — and wqW known as the Wetherill 
cherry — is the most valuable cherry of the season : it 
comes to perfection when the common black, or mazard 
affords food for the birds : it is an abundant bearer— 
with very rich juice — of a large size ; and very free 
from rotting. The tree is of vigorous growth : it is 
remarkable for the uniform swelling of the stem and 
larger limbs at the knots : it ripens late in June, and 
hangs for a long time on the tree in a sound state. 



y. MAZARD, OR COMMON BLACK. 

The fruit most universally planted through the coun- 
try, used for stocks on which to inoculate or ingraft 
every kind of heart cherry : ripens late in June ; much 
used for bounce with rum or bi*andy. 



CHERRIES. ^49 



8. KENTISH RED, OR PIE CHERRY. 

Is a tree of small growth, very much cultivated for 
pies. The flesh and juice are of a light colour, and too 
acid for eating in an uncooked state : the size is small 
and round : ripens late in June. 



9. AMBER, OR IMPERIAL. 

Is a large, round, and most beautiful cherry — the 
skin is of a rich glossy cream colour, with a faint blush 
on one cheek ; the flesh very luscious and firm — th* 
tree grows large, is of a form remarkably regular and 
spreading, the foliage large and luxuriant : ripens late 
\ii June, and in the beginning of July. 



10. OX-HEART. 

Is a long and large cherry, with a dark red skin, 
dotted or rather striped with deep blood red strokes : 
the flesh is rich, the stone very long — ripens late i» 
June and early in July. 



250 CHERRIES. 



11. TRADESCANT* 

This is what is sometimes called the Harrison 
heart, more frequently the Ox heart, and by many the 
Amber cherry : it is a most beautiful fruit, of a large 
size, somewhat pointed or heart shaped — the skin is a 
smooth yellow with a bright red cheek, a little varie- 
gated ; the flesh firmer than that of any other cherry, 
and clear at the stone, resembling when bitten, a firm 
plum — ^the flavour exquisite : this is probably our most 
admired cherry — it is however a very tender tree, and 
rather an indifferent bearer ; very liable to be affected 
by the frost and sun, on the south-west side : it ripens 
late in June, and early in July. 



13. LARGE BLACK-HEART. 

When fully ripe, this is a very fine, large, rich, cher- 
ry : it is frequently eaten before it is fully ripe ; even 
then it is a good fruit, from its great sweetness — it ri- 
pens early in July : the tree is of uncommonly vigorr 
ous growth, and a great bearer. 



CHERRIES 231 



13. CARNATION. 



Is one of our most excellent cherries ; the form ig 
round — the size large ; the skin a beautiful variegated 
red and yellow ; the flesh yellow and rich ; the juice 
very sprightly, and light coloured. It ia when fully 
ripe, an admired dessert fruit, and is preferred to al- 
most every other cherry for preserves : it ripens late, 
and is remarkably free from attack by birds and insects 
from the thinness and delicacy of its juice : it is in sea- 
son in July, and lasts free from rot longer than any- 
other fine cherry. 



14. HONEY CHERRY. 

When growing on vigorous trees this is a middle 
sized fruit ; otherwise it is small — ^the form a little 
pointed ; the flesh very rich, and sweet, and sprightly 
enough to be finely flavoured — the skin is a deep red ; 
the tree hardy, and an abundant bearer : it is much 
admired at a season when there are many fine cher- 
ries : ripening with the Carnation and Amber, late 
in June. 



352 Cherries. 



15. MORELLO. 



Of this cherry there are several varieties : some of 
them of very large size ; all of them of great spright- 
liness and richness. It is the finest cherry we have, 
for pies, for brandy, for preserves, and for drying : it 
will keep in high perfection, when bottled, without 
sugar or spirits — and from the lateness of its maturity, 
it is seldom injured by birds or insects ; but is frequent- 
ly gathered from the tree, perfectly dry and shrivelled, 
very sweet and in good condition. 

There is in addition to the foregoing list, many other 
kinds, divided by slight shades of difference, arising 
from soil, aspect, and climate : but the selection I have 
made appears to possess as many advantages as can. 
readily be combined in one collection both for variety 
and duration. American gardeners, borrowing their 
habits from their European ancestors, use the distin- 
guishing terms of Heart and round chemes; compre- 
hending under the latter term, the different varieties of 
the Duke cherry. The French gardeners have adopted 
a different arrangement, viz. 

k^^T"- 5 Sweetche„.ies, 

3. Cerisier. ? a -j i 

4. Griottier, 5 ^^^^ ^^^^"^«- 

5. MerisiQr. Heart chemes. 



CHERRIES. 253 

The cherry is propagated by budding and ingraf- 
ting — ^from its disposition to throw out gum from 
wounds in the vessels of the bark, the former mode is 
most generally adopted. The heart cherries do not 
succeed well on any but the black Mazard stocks, but 
round or duke cherries do r.j well on Morello stocks, 
which are often prefeiTed from their being less liable 
to the cracks in the bark, from frost and sun on the 
south-west side ; this injury may be almost effectually 
prevented by planting on the east side of board fences 
or buildings, or by fixing an upright board on the 
south-west side of each tree in open situations. 

The best stocks are raised from stones planted in 
the nursery. Stocks raised from suckers of old trees, 
will always generate suckers, which are injurious and 
very troublesome in gardens : diseases of old or worn 
out varieties, are likewise perpetuated by the use "f 
suckers for stcoks. 



32 



IJYBEX. 



A . 

Acetous fermentation, - - - - 62 

Acidity in cider corrected, - - - 73 

Alburnum, ----- 26 

Alcohol in liquors, - - - - 74 

..m Scale of, -. , . 95 

Annual shoots how produced, - - - 26 

Apples , , ^ * 100 

Apis or Lady Apple, - - - ll7 

Aunts Apple, - - - - 135 

Bar Apple, . - . ^ 165 

Bellflower, - - - - 120 

Bellflower of Brent, - - - 163 

Bellflower monstrous, - - - 118 

Black, - - - - 139 

Bough, - - * - 101 

Brownite or Browns winter, - - - 135 

Calvillered, - - - - - 137 

Calville white, - - - , - 136 

Campfield or Newark sweeting, - - 149 

Cann, - - - - , 132 

Cart-house or Gilpin, - - - 155 

Cathead, - - - - 133 

Catline or Gregson, - - •» - 114 

Catsbury, - ^ i^. . ±6B 

Chili, r - - - 163 



APPLES. 

Cider Apple, - ._ ^ . ±^i 

Codling, - - _ . 105 

Corlies Sweet, - ._ » _ ±iq 

Courpendu, - -. - - 160 

Crab evergreen striped, - - - 167 

Crab French or Metoisee', - ,. - 455 

Crab, Hagloe, - ... IO7 

Crab, Hewes's - - •■ - 150 

Crab, Roanes white, - _ ^ 152 

Crab Siberian, - - « 106 

Davis Apple, - - _ . 179 

Doctor or Dewit, - - - 119 

Doctor yellow, • ^ . , 162 

Domine', - « - -115 

Drap d'or, - , ^ - II3 

Dumpling, - r * - 165 

Everlasting yellow, - i. - 156 

Everlasting Hanger, - - - 166 

Fama Gusta, _ . - _ 112 

Father Abraham, - - - 159 

Fenouillet Jaune, - - - 136 

Gennet moyle, - - - , 170 

Gloucester white, - - - 114 
Greening Jersey or Rhode-Island, - - 129 

Greening Woods or Coates, - - . 14,4 

Greening large, - - . 171 

Granni winkle, - - - - ISO 

Grey house or House - - - 154 

Harvest, - - - - 162 

fl.trrison, - - ■< . 145 

Haute Bonte' - - - - 167 



INDEX. 

APPLES. 

Hertfordshire underleaf, ... 170 

John Apple, . - - . 171 

Irish Apple, . - - . 128 

Junating, - - - - • 100 

Lobb, - - - - - 168 

Maidens blush, - - - - 106 

Morgan, - , - - - 124 

Newark King, or Hinchman, - - 121 

Nonpareil American, - - - 109 

Nonpareil English, - - - - 159 

Olive, ----- 166 

Orange, - - - - - 139 

Paradise, - - - . - lOS 

Pear main Golden, or Ruclcman's, or red Russet, 133 

Pearmain Loans English, - - - 115 

Pearmain Long- Island, - - - 144, 

Pearmain Royal, or Merrits, - - 132 

Pearmain Early, or Summer, - - 104 

Pearmain Winter, - - - - 129 

Pennock, - . . - . 145 

Pigeon, . - - . . 164 

Pippin American, , • _ - 147 

Pippin Bullocks, or Sheep-nose, - - 125 

Pippin Fall, Summer, or Holland, . . 109 

Pippin Fearns English, - - - 16& 

Pippin Golden, - - - - 138 

Pippin Long, or Lady-Finger, - - 146 

Pippin Monstrous, - - - - 117 

Pippin Michael Henry's, - - - I43 

Pippin Newark, or French, - - 133 



IKDEX. 

APPLES. 

Pippin Newton Green, - - - 143 

Pippin Newton yellow, - - - i42 

Pippin Pearsons, - _ . \qq 

Pippin Ribstone, - - - _ 125 

Pippin Sweet, - - - - 141 

Pippin Varmins or Warren Apple, - - 168 

Pippin Woolmans Long, - - - 169 

Pompion, - - - > . 164 

Poveshon, - - - - - 110 

Pound, - - - - -Its 

Priestly, - - . - . 146 

Princes Harvest, or Early Reinette, - - 101 

Quince Apple, - - - 138 

Rambo or Romanite, - - - 116 

Rambour d'Etc or Summer Rambour, - 104 

Red sweet, . - - . 169 

Redling, - - - 137 

Redstreak English, - . - 157 

Reinette Franche, - - - . 125 

Reinette Golden, . . , 152 

Reinette Grise, .... 145 

Roman stem, . • . 132 

Rose Apple of Chiaa, . « , 140 

Roseau d'Automne, . . . 107 

Round top, . . i . 167 

Russeting Coopers, . , . 153 

Russeting Evesham, . . ^ 165 

Russet Long Island, , ,. » 123 

Russeting Shippens, , . ,. 124 

Russet Royal, or Leather Coat, • , 140 

Scriveners red, . , , 131 

Seek no further, . , . isj 



IjYDEX. 



APPLES. 



Skunk Apple, • . 


169 


Spitzemberg Esopus, 


127 


Spitzemberg Kaighns, . • 


. 128 


Spitzemberg Newton, . 4 


126 


Summerj Grubs, 


162 


Summer Rose, » . % 


. 103 


Summer Queen, •. . • 


102 


Spice, .- . . . • 


. 134 


Styre, , . . i . 


. Ill 


Swaar, ...» • • 


161 


Sweet, Early , . . • 


. 168 


Sweet and sour, .... 


172 


Sweeting large red and green, 


. 162 


Sweeting New-England or Molasses apple, 


164> 


Tewksbury blush, ,. >. • 


156 


Vandervere, ..... 


li>± 


Violet, . . • 


130 


Waxen Apple, . . . • 


171 


Wetherills white Sweeting, k 


113 


Wine Apple, .... 


121 


Winter Queen, • ... 


147 


Winesap, . • . • 


153 


Apples, selection for the table and for cider, 


173 


Apricots . • • • * 


240 


Artificial fining inferior to natural. 


79 


Ashes the effect on an orchard, 


52 


Aspect of Orchards, - - 


SO 


of trees, _ _ - - 


• 38 


Astringency of fruit produces strength in cider, 


65 


B 




Bark 


26, 39 


Blight-fire, destructive of pear trees, - 


175 



JjVDEX. 

Buildings for Cider making, - . - 85 

Blossoms intermixture of, - - - 22 

Blossoming season least favourable for bottling, 71 

Bottling of cider, . _ . 71 

Brandes experiments on Alcohol, - -93 

Branches, wood and fruit, - - - 40 

Brimstone, use of in cider, - - - 69 

Buckwheat favourable to orchards, - - z7 

Budding, - - ^ - 15, 28 

c 

Casks, cleansing and stumming, . , . g^ 

Casks open tor fermenting - - - 64 

Caterpillars, - - - - - 4i 

Cherries - . _ _ . ^46 

Amber or Imperial, - - . « 249 

Black heart, - - - - 250 

Bleeding heart, - . -> 248 

Carnation, - - _ - 251 

Holmans Duke, - - - _ 247 

Honey, . - . - 351 

June Duke, ^ - - ^ 248 

Kentish, - - . ^ 249 

May-duke, - - - _ 246 

Maz'-.'-d - - - - 248 

Morello, - . , - 252 

Ox heart, - - . - 249 

Portugal, - . - * 2+7 

Tradescant, - _ _ , 250 

White heart, - - - - 247 

Cidc r Apples a selection of, - ^ - 173 

Cider properties and management of, - - 58 

Cider House, - - - - 85 

Cider Mill, - - - / 86 

Cider Press, - * - - i>9 

Cider Spirit, - - - - 92 

Cider medicinal properties of, ' z z ^S 



Cions, - - - - 19 

Clay for ingrafting, - - - - 19 

Cleansing casks, » . - 69, 97 

Climate of America suitable to the apple, - 9, 85 

Clover in orchards, - - - 37 

Composition for ingrafting, , , , 19 

Concentration of spirit in cider by frost, . 74 
Concentration of the Suns rays produces blight in 

pear trees, . . . .175 

Corks injure the taste of cider, . , 71 

Corn in orchards beneficial, . . • 5% 
Cow dung for healing wounds, ... 41 

Crab cider management of, . . , 76 

Crops in orchards, . . , .37 

Crossing of kinds of fruit, » . • 32 

Crib for making Crab cider, • . , 77 

form of one, . . . .91 

Cultivation of orchards , . . , 33 

D 

Dark cellars for cider best, , , .72 

Depth of holes for trees, , . . 35 36 

Digging round trees useful, . , .36 

Distances for planting in orchards, , , '^^ 

Density of juice produces strong cider, , , 95 

Duration of varieties, . , • . 24 

E 

Early bearing of orchards injurious, , , 43 
Eggs whites of for fining, .... 83 

English practice in bottling, . . .70 

Essex County N. J. Cider and Spirit made in, . 93 

Experiments on orchards, . . .45 

Exposure of orchards, . , .30 

F 

Fallow Crops in orchards favourable, . , 37 



JJ^DEX. 

Fermentation of cider, . . . 62, 67 

excessive how corrected, • . . 73 

Field mice, .... 35, 4.7 

Filtration of cider its effects, . . .68 

Fining of cider, . . . . . 82 

Fire blight how injurious to pear trees, . . 175 

Fitness of the American climate for Apples, , , 9 

Flavour in cider how produced, , , , 97 

Frost concentration of Spirit by, . . . 74 

G 

Grafting in the ground, . . . 15 

^large trees, . . , ,18 

Grain in orchards, its effects , , 37 

Grass in orchards, how injurious, . . 37 

Grmding apples, .... 61 

Growth of trees greater in America than in Europe, 10 

H 

Hair cloths use of in cider works, ; . 89 

Heat of American climate, its effect on fermentation, 85 
Holes for trees, » . . 3i. So 

I 

Jelly of Cows feet used as fining, 
Impregnation of blossoms, • « 

Indian orchards probable age of 
Indian corn in orchards favourable. 
Ingrafting, . . 

Inoculating, .... 

Introductory observations * , 

Iron nuts for- cider mills, . , 

Isinglass for fining, 

L 

Light and heat necessary to growth of trees, 
Lime for cleansing casks, • •, 

Loam used in packing cider, . .;^ 

33 



. 




84 


• 




22 


• 




11 


• 




50 




15, 


. 18 




15. 


28 


• 




5 

8 


70. 


78. 


82 


« 
• 




37 
69 


, 




SO 



M 

Marie as a manure for apple trees, . . 31 

Marie as a manure for peach trees, . . 217 

Machine ry for cider making, . . 85 

Management and properties of cider, . . 68 

Manure for apple trees, . . * 35. 53 

Marshalls returns of cider spirit in 1810, ; 93 

Mice field destructive to apple trees, . 35. 47 

Mixing apples practice of, . . , 60 

Moles, . . * . 35 

Moss on trees, . . . . 38 

Mud meadow and River, manures for trees, 34. 54 

Must of apples, strength and weight, . 69 

N 

Natural fining superior to artificial, . 79 

Nectarines, ----- ^3 

Number of trees on an acre of orchard, . . 33 

Nursery cultivation of, . . i .13 

Nursery intermediate, . . . .17 

Nuts iron or wood, . . . .87 

o 

Orange Township, cider made in 1816, . . 93 

Orchards experiments on, : . . 45 

Indian, • . * . .11 

Planting of, . . . . 33 

Pruning of, . • • . 40 

Situation of, . . , . 30 

Soil of, . . . . . .31 

P 

Peaches, 215 

Admirable, . , ^ v 227 

Alberge, , . , ,. 220 

Belle Chevreuse, . , . . 225 



IJ^DEX. 



PEACHES. 

Columbia * . 

Diana, • 

^ Dutchess, 

Early Anne, 

Favourite, 

Grosse Mignonne, 

Heath, 

Hills Madeira, 

Lemon, 

Magdalen red, ; 

Magdalen white, 
Malacotan Red cheek? 
Monsieur Jean, 

Newington earlj'', 
Newington New- York early, 
Newington large, 
Nutmeg white. 
Nutmeg red, 
Noblesse> 

Oldmixon clear, 
Oldmixon cling-stone, 

Pavie monstrous, , 

Petite Mignonne, , 

Persique, 

Pine apple yellow. 

Preserving, 

Rareripe New-York, 
Rareripe Red, 
Rareripe White, 
Rose or flowering, 
Royal George, • 

Scarlet, , 



226 

221 

223 

219 
219 

223 

228 
224 

221 

226 
219 
225 
218 

221 
218 
226 
217 
218 
225 

222 
218 

220 

222 
229 

224 

224 

220 
119 

222 
229 
223 

230 



IJ^DEX. 

PEACHES. 

Swalsh, ..... 221 

Teindoux, .... 229 

Teton de Venus .... 227 

Peach trees cultivation of, . . . 216 

Pearsj . .... 17* 

Angleterre, .... 192 

Ambrette, ... . . 198 

Aurate, ..... 181 

Baking winter, .... 204 

Bellissime d'Ete', . . . . 179 

Bensells winter, .... 210 

Bergamot summer, . • • 179 

Bergamot autumn, . . . 187 

Bergamot red, • . . . 18i 

Bergamotte Sylvanche, . . . 193 

Bergamot Holland, . . . . 208 

Bergamot Easter or Paddington, . . 199 

Bergamot Brocas, . . . 188 

Bergamot Winter, . . . . 206 

Bezy de Caissoy, . . . . 207 

Bequesne, ..... 202 

Beurree' Blanc or Butter Pear, . . 191 

Beurree' Grise or brown Beurree', . .188 

Bon Chretien summer, - - - 187 

Bon Chretien summer musk or sugar, . . 185 

Bon Chretien of Spain . . . 209 

Bon Chretien of Winter, . . . 203 

Catharine early, . • . .178 

Catharine green or Roussellet, . . 184« 

Chaumontel Bezy de, . . . 200 

Colmart, ..... 200 

Crasanne or Bergamotte Crasanne • • 194 
Cuisse Madame, .... 181 

Epargne, , . . . . 181 



IJVDEX. 

PEARS. 

Epine d'Hyver, winter thorn, , . 199 

L'Echasserie, .... 205 

Fine Gold of summer, . . . 1 80 

Frangipane, .... 205 

Grise Bonne, .... 185 

Harrisons large fall Pear, . . . 204 

Hativeau, ..... 178 

Holland Green, . • . , 190 
Jargonelle, . . . .183 

Jardin or Garden Pear, ... . 195 

Imperiale or oakleaf, . . , 206 

Julienne, ..... 182 

Madeleine or green Chissel, . . 178 

Marquise, ..... 208 

Martin Sec, .... 207" 
Merveille d'Hyver, . . .198 

Monsieur Jean, . , , . 194 

Muscat AUemand, .... 201 

Musk or Spice or Roussellet de Rheims, . 186 

Orange Bergamot , ... 205 

Orange d'Hyver, . . . 195 

Orange Musquee', . . . . 183 

Pound, . . . . .,209 

Primitive or Petit Muscat, > . . 177 

Russellet winter, . , , , 2OO 

Royal winter, . . , .202 

Saint Germaine, . . , , 197 

Salviati, • • • , . 187 

Seckle, . . . . .189 

Skinless or Poire sans Peau, , » 1 80 

Swans egg, . . . .195 

Sucre' Verd or green sugar, . .193 



IJ^DEX. 

PEARS. 

Taunton Squash, .... 212 

Verte longue or Mouille Bouche, . • 193 

Verte longue panachee', •. .. 192 

Virgouleuse, . . v . 196 

Virgouleuse Williamsons, . . . 210 

Pears of inferior qualities, , , . 213 

Pears a selection for a private garden, , .211 

Perry, . . . . . . 81 

Perry Pears, . . . * . 212 

Plaister Forsyths, . , > . 43 
Ploughing round Apple treesj . • ^37 

Plums, ..... 232 

Cherry or Mirobalan ► , . 232 

Coopers, .... - 236 

Damascene White, . . * 238 

Drap d'or or yellow Gage, . . . 233 

Elfrey, . . ... 234 

French Copper, , * . . 234 

Gage Green, .... 237 

Gage Blue, ...*.. 235 

Holland, ..... 239 

Jacinthe, ... . . * 238 

Imperial Violet, .... 236 

Magnum Bonum red, , . . 236 

Magnum Bonum white, or egg, or Mogul, . 233 

Orleans, . . . . , 234 

Perdrigon Red, 235 

Prune, ..... . . 235 

Prune Suisse, 238 

Wine, .•*.-.. 237 

Pomace, ....... 89 

Propagation of new Varieties, .... 22 



INDEX. 



Properties of Cider, 

Pruning in the Nursery, 

Pruning of Orchards, 

Pruning Pear trees remarks on, . 

Putrefactive fermentation, 

a 

Quince, , ... 

R 

Racking, its effects on Cider, 

s 

Sand for packing bottled cider, 
Sap, . - . - 

Scale of Liquorsj - - _ 
Screw Press kinds of - - 

Season for planting, - - - 

Seeds of Apples effect on cider, 
Separation of fruits for cider, 
Sites of old Orchards unfit for new ones, 
Skin of Apples effect on cider, 
Soil for Apple orchards. 

Soil for Pear trees, 

Spirit from cider, - - - . 

Spontaneous fining, 

Stakes use of in orchards. 

Stocks, ------ 

Stumming, - - _ . 

Sugar in Cider, 

Suckers injurious to trees. 

Suckers of pear trees make bad stocks, 

T 

Tar for wounds in trees, its use. 
Tanning principle its nature, 
Thunder its effect on Botdes, 
Time of planting orchards, 
Tops of trees not to be shortened, 
Transplantipg trees, - - - 



58 

16 

. 40 

176 

62 

214 



67. 


68. 


80 




_ 


72 


- 




26 




- 


95 


- 




90 




- 


35 


- 




63 




- 


59 


• 




46 


- 




65 


- 




SO 


- 




176 






92 




70. 


79 


- 




36 


- 




20 


- 




69 




62. 


Q5 


17. 


41. 


, 42 
176 




, 


41 




- 


73 


- 


- 


72 


- 




35 




. 


36 




- 


17 



IJ^DEX. 

V 

Varieties duration of, - - - - 2* 

Varieties, propagation of new, - - - - 22 

Vinegar, - - - - - 63. 98 

Vinous fermentation, - - - - 6i 

Ullage, - - - - - - 65 

w 

Washing cider nuts necessary, _ - . - 88 

Whites of eggs for fining, . . . • 83 

White-wash useful to trees, - - . - 38 

Winds effect on young trees, . - - 38 

Wiring bottles, - - . - - 71 

Wovnds of trees how cured, - - - 41 



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